These Japanese inspired colourfulUmai Skewers are the most moreish snack ever. Trust us… you’ll be going back for seconds! They’re delicious, easy and quick to make, perfect for any occasion to have as a starter or snack option.

After a beer to match? Try Emersons 1812 Pale Ale

Equipment:

We used (soaked) bamboo skewers

We used a Le Creuset cast iron rectangular grill

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Ingredients

½ cup	Miso paste (Main)
¼ cup	Mirin (Main)
¼ cup	Sake
1 packet	Beekist Jelly Bean Tomato (Main)
8	Sea Cuisine Raw Whole Tiger Prawns, shelled but head and tail left on (Main)
1	Yellow capsicum, big slices (Main)
1	Aubergine, cubed (Main)
8 heads	The Fresh Grower sweet stem broccoli (Main)
1	Red onion, cubed (Main)
1 block	Mainland haloumi, cut in 2cm cubes (Main)
100 g	Shiitake mushrooms, halved (Main)
¼ cup	Alison's Pantry sesame seeds, toasted
1 Tbsp	Olivado extra virgin peanut oil, for the grill plate

Directions

1. In a bowl combine the miso paste with mirin and sake. Mix well to combine.
2. Skewer ingredients on pre-soaked skewers (this stops them burning) and brush the miso mixture all over.
3. Preheat the grill or barbeque to 220C.
4. Place the skewers on the oiled grill plate.
5. Grill for 7-10 minutes, turning often, until cooked and golden. Monitor them as they grill, the tomatoes may be done sooner.
6. Sprinkle with sesame seeds and serve with a cold beer.

See more Japanese inspired snack recipes

• Okonomiyaki (Japanese pancake)
• Crispy karaage chicken with sriracha mayo