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
CHEF’s TIP
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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.
