Healthy prawn recipe for 3 people, takes only 25 mins; recipe has basmati rice, edamame, broccoli, miso paste, ginger, rice vinegar, clear honey, sesame oil, vegetable oil, garlic clove, red chilli, prawn, spring onion and coriander.
Miso brown rice & broccoli salad with fiery prawns
Course: Healthy prawn
Servings
3
servings
Prep time
15 mins
Ingredients
- Coriander: large pack coriander, roughly chopped
- Vegetable Oil: 2 tsp vegetable oil
- Garlic Clove: 3 garlic cloves, thinly sliced
- Red Chilli: 1 red chilli, thinly sliced
- Spring Onion: 2 spring onions, finely sliced
- Sesame Oil: 2 tsp sesame oil
- Broccoli: 140g broccoli (about 1/2 a head), broken into florets
- Ginger: 1/2 tsp finely grated fresh ginger
- Prawn: 200g raw shelled prawn
- Basmati Rice: 100g brown basmati rice
- Clear Honey: 1/2 tbsp clear honey
- Rice Vinegar: 1 tbsp rice vinegar
- Edamame: 140g ready-shelled frozen edamame beans
- Miso Paste: 1 tbsp white or brown miso paste
Directions
- Cook the rice following pack instructions, adding the edamame beans for the last 3 mins of cooking. Drain well.
- Meanwhile, steam the broccoli for 4-5 mins until tender. Run under very cold water, drain thoroughly and pat dry. In a small bowl, mix the miso, ginger, vinegar, honey, sesame oil and seasoning.
- Heat the vegetable oil in a non-stick frying pan. Add the garlic and half the chilli and cook gently for a couple of mins, taking care not to burn. Throw in the prawns, lots of black pepper and a pinch of salt. Turn up the heat and cook for a few mins until the prawns are cooked through. Toss the miso dressing with the cooked rice, adding the spring onions, coriander and broccoli. Season and stir together. Spoon the spicy prawns on top, scatter over the remaining chilli and serve.
