This recipe has been rolling around in my head in one form or another for a couple of weeks now and this is its final form. One of the ingredients in on the list is Mirin, which is a Japanese sweet vinegar, and it is used to give the sweetness in teriyaki sauce. I can buy it easily in my local supermarket, but when I was talking with a friend in Dublin about the recipe she said that she was unsure as to it's availability it at her local store. She was however, quite confident that she would find it in an Asian grocer. The point that I am trying to make here is that whilst you may have to look for Mirin, it is the only slightly exotic ingredient in this recipe. This is a lovely light dish, and I have included in as an appetizer for a good reason. I made it for my husband for dinner and whilst he loved it I had to make him a serious dessert after because, in his words "that was lovely, now what's for dinner".
Soak 16 bamboo skewers in water for at least an hour. Cut the stems and the roots from the cilantro very finely, setting aside the leaves. Combine the chopped cilantro with two cloves of garlic, light soy sauce, and 1 tablespoon of mirin. Pour the Marinade over the prawns and allow to marinade for one to two hours. Spray a fry pan with a little cooking spray and add the rest of the garlic and the ginger, fry until just cooked (about a minute). Add the Mirin, the fish sauce, Sesame oil and the Chinese wine (or sherry) and cook for about two minutes or until the alcohol has evaporated. Put the cilantro leaves in a food processor and blend with the garlic mixture until finely pureed. Thread the prawns on the bamboo skewers and grill until pink and just done (about four minutes). Brush with marinade as you are grilling. Just before serving add the lime juice to the sauce. Place a small spoonful of sauce on the plate and arrange the prawns on top.
