Miso prawn skewers with veggie rice salad
- Preparation and cooking time
- Serves 4
For a new way with prawns, marinade in soya, serve as kebabs and team with healthy basmati
For the skewers
- 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.