Richard Whittington, Alastair Little
Medium
By Alastair Little and Richard Whittington
Published 1998
Brush them with mirin and soy sauce, then grilled on bamboo skewers, one to a skewer with the prawn pulled out straight. Serve hot or cold with a coriander Pesto as a dip.
© 1998 Alastair Little. All rights reserved.