Miso prawn skewers with veggie rice salad

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


  • 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


  1. 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.

  2. Toss the rice with the sesame oil and mix in a large bowl with the spring onions, coriander, chilli and seasoning.

  3. 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.

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