Miso prawn skewers with veggie rice salad
By Good Food
For a new way with prawns, marinade in soya, serve as kebabs and team with healthy basmati
-
Prep:15 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 410
-
fat 10g
-
saturates 2g
-
carbs 47g
-
sugars 8g
-
fibre 7g
-
protein 32g
-
salt 1.5g
Ingredients
- 200g brown basmati rice
- 175g mange tout
- 200g frozen soy beans
- 1½ tbsp sesame oil
- 4 spring onions, finely sliced
- large handful coriander, roughly chopped
- 1 green chilli, finely diced
- 400g raw large peeled prawns
- 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
Method
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.
