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.
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.
White miso is a paste of soybeans fermented with rice and salt. A staple of Japanese cuisine, it provides rich flavour to a wide range of recipes. It can be found in some supermarkets or in Asian markets.
Shishito peppers are an Asian variety of sweet peppers. They are finger-sized with thin walls and have no heat. Look for them in the product aisle of Asian markets.
Soak bamboo skewers thoroughly in water for at least 30 minutes. This prevents them from burning when on the grill.