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Miso prawn skewers with veggie rice salad

Ingredients

  1. Step 1 200g brown basmati rice
  2. Step 2 175g mange tout
  3. Step 3 200g frozen soy bean
  4. Step 4 1 ½ tbsp sesame oil
  5. Step 5 4 spring onions , finely sliced
  6. Step 6 large handful coriander , roughly chopped
  7. Step 7 1 green chilli , finely diced
  8. Step 8 400g raw large peeled prawn
  9. Step 9 3 tbsp sweet miso paste (You'll find this with the Japanese ingredients. We used Clearspring white miso)
  10. Step 10 2 tsp soy sauce
  11. Step 11 2 tsp Japanese rice vinegar
  12. Step 12 2 tsp soft brown sugar
Miso prawn skewers with veggie rice salad
Calories: 410 Carbohydrate: 47 g Protein: 32 g Fat: 10 g
Cook time: 40 minutes Prep time: 15 minutes Total time: 55 minutes Servings: 4

TAGS

Dinner Main course japanese Josh Eagleton 30-60 minute 4 serving 600 kcal or less Asian Brown Rice Edamame bean Family meal Fibre Five a day Good Food Japan Low calorie Main Make it tonight Quick meal Seafood shellfish Soy bean Vitamin c

Directions

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