- 200g brown basmati rice
- 175g mange tout
- 200g frozen soy bean
- 1½ tbsp sesame oil
- 4 spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- large handful coriander, roughly chopped
- 1 green chilli, finely diced
For the skewers
- 400g raw large peeled prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 3 tbsp sweet miso paste (You'll find this with the Japanese ingredients. We used Clearspring white miso)
- 2 tsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tsp Japanese rice vinegar
- 2 tsp soft brown sugar
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.