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Miso Prawns & Shishito Pepper Yakitori

Number of Portions
miso_shrimp_and_shishito_pepper_yakitori

Ingredients:

-
- Miso Sake Glaze:
-
- Shrimp & Shishito Pepper Yakitori:
- 450 grams extra-large prawns, peeled and deveined
- 25 small shishito peppers
- 400 ml water
- 200 ml rice vinegar
- 125 grams brown sugar
- 125 ml mirin
- 125 ml sake
- 100 grams white miso
- 1 tbsp Onion Salt
- 1 tsp Schwartz Ground Ginger
- Six-inch bamboo skewers

Method:

For the glaze, mix all ingredients in a small saucepan and bring to the boil. Reduce the heat to low and simmer for 25-30 minutes or until the glaze is reduced to about half, stirring occasionally, then set aside to cool.

For the prawn Yakitori, preheat the grill on a medium-high heat. Thread the prawns and the shishito peppers onto bamboo skewers. Grill for 2-3 minutes per side, or until prawns turn pink and peppers are blistered, brushing evenly with glaze while cooking. Brush grilled skewers with any remaining glaze.

Prep Time: 20 minutes
Cook Time: 35 minutes

Hint:

It’s all about the glaze. This tangy, sweet and savoury sauce adds excitement to grilled chicken and seafood skewers. Brush on to instantly impress dinner guests with a distinctive char and bright, glossy look.

Products used in this recipe: