3 tbsp sweet miso paste (You'll find this with the Japanese ingredients. We used Clearspring white miso)
2 tsp soy sauce
2 tsp Japanese rice vinegar
2 tsp soft brown sugar
Place the brown rice in a pan with lots
of cold water. Bring to the boil and simmer
for 20-25 mins or until tender. Meanwhile,
soak wooden skewers in some cold
water (to prevent them burning). Add the
mangetout and soy beans to the rice for
the final 5 mins of cooking. Rinse under
cold water, draining thoroughly.
Toss the rice with the sesame oil and
mix in a large bowl with the spring
onions, coriander, chilli and seasoning.
Heat a grill. Place the skewer
ingredients in a bowl with a few grinds of
black pepper. Give everything a good stir,
making sure the prawns are well coated.
Thread prawns onto the skewers and lay
on a baking sheet. Grill for a couple of
mins each side, turning, until prawns are
cooked through. Serve with the rice salad
and drizzle over any of the cooking juices.