Richard Whittington, Alastair Little
By Alastair Little and Richard Whittington
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 and Richard Whittington estate. All rights reserved.