Kushi – Grilled Prawn, Scallop and Vegetable Kebabs with Ginger and Soy Sauce

Bring the soy sauce, white wine and ginger to the boil in a small pan, then remove from the heat. Peel the prawns and put 2 on each wooden skewer. Heat the oven to 250 degrees (convection oven: 230 degrees) and cook the kebabs for 5 to 6 minutes. Cut the sole and the nori sheet into 1 cm wide and 10 cm long strips. Wrap each scallop with one piece of nori and one piece of sole, and put 2 on each wooden skewer. Heat 1 to 2 tbsp. oil in a pan and fry the skewers on each side. Add half of the ginger and soy sauce mixture to the pan and caramelise briefly. Put 1 shiitake mushroom, 1 piece of aubergine and 1 chilli pepper in alternation on a wooden skewer. Heat 1 to 2 tbsp. oil in a pan and fry on each side. Add the rest of the ginger and soy sauce mixture to the pan and caramelise briefly.