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Miso prawn skewers with veggie rice salad

Miso prawn skewers with veggie rice salad

A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
low inkcal410
low insalt1.5g


  • 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

For the skewers

  • 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


  • STEP 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.

  • STEP 2

    Toss the rice with the sesame oil and mix in a large bowl with the spring onions, coriander, chilli and seasoning.

  • STEP 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.

Recipe from Good Food magazine, August 2012

Goes well with


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A star rating of 3.5 out of 5.2 ratings

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