Grilled Shrimps and Mushrooms Yakitori

Ingredients:

• 1/3 cup each of light soy sauce, mirin & honey
• 1 tbsp vinegar
• a small thumb size ginger, grated
• 3 cloves of minced garlic
• 500 grams tiger prawns, peeled
• 2 big cans of whole button mushrooms, drained
• 1 stalk lemongrass, chopped & divided into 2 portions

Procedure:

1. Combine first-four ingredients in a saucepan. Bring to a boil and simmer over low heat for 15 minutes until mixture is slightly syrupy. Divide mixture into two.
2. Rub mushrooms and shrimps separately with 1/8 tsp salt, 1/8 tsp pepper and chopped lemongrass. Add ginger and garlic. Mix well. Seal with plastic wrap. Sit inside the refrigerator for 10 minutes.
3. Thread 2 button mushrooms, then a shrimp and follow again with 2 button mushrooms. Do the same to the rest.
4. Grill or pan grill skewers. Cook for 15-20 seconds on side. Generously glaze with the marinade. Do not overcook.
5. Serve immediately.