Miso prawn skewers with veggie rice salad

Prep:   15 mins                                         Method:  Easy

Cook:  25 mins                                         Serves: 4

For a new way with prawns, marinade in soya, serve as kebabs and team with healthy basmati

Miso prawn skewers with veggie rice salad

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

For the skewers

• 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

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.