Miso prawn skewers with veggie rice salad

30-60 minutes 4 servings 600 kcal or less asian brown rice edamame beans family meal fibre five a day japan low calorie mains make it tonight quick meal seafood shellfish soy beans vitamin c

N/A

Source

Ingredients

200g brown basmati rice

175g mange tout

200g frozen soy bean

1 ½ tbsp sesame oil

4 spring onions , finely sliced

large handful coriander , roughly chopped

1 green chilli , finely diced

400g raw large peeled prawn

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.