Dairy-free lunch recipe for 4 people, takes only 25 mins; recipe has basmati rice, mange tout, bean, sesame oil, spring onion, coriander, green chilli, prawn, miso paste, soy sauce, rice vinegar and brown sugar.
Miso prawn skewers with veggie rice salad
Course: Dairy-free lunch
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: large handful coriander, roughly chopped
- Spring Onion: 4 spring onions, finely sliced
- Soy Sauce: 2 tsp soy sauce
- Sesame Oil: 1 1/2 tbsp sesame oil
- Brown Sugar: 2 tsp soft brown sugar
- Bean: 200g frozen soy bean
- Prawn: 400g raw large peeled prawn
- Basmati Rice: 200g brown basmati rice
- Rice Vinegar: 2 tsp Japanese rice vinegar
- Mange Tout: 175g mange tout
- Green Chilli: 1 green chilli, finely diced
- Miso Paste: 3 tbsp sweet miso paste (You'll find this with the Japanese ingredients. We used Clearspring white miso)
Directions
- 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.
