Miso prawn skewers with veggie rice salad

Miso prawn skewers with veggie rice salad

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(2 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4
For a new way with prawns, marinade in soya, serve as kebabs and team with healthy basmati

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal410
  • fat10g
  • saturates2g
  • carbs47g
  • sugars8g
  • fibre7g
  • protein32g
  • salt1.5g
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  • 200g brown basmati rice
  • 175g mange tout
  • 200g frozen soy bean
  • 1½ tbsp sesame oil
  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    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
    Soy sauce

    Soy sauce

    soy sor-s

    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


  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.

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

  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.

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Comments, questions and tips

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egreenwood20's picture
12th Nov, 2014
I also used dark miso paste, as the light stuff is very difficult to get ahold of. This was something different and was quite tasty. The rice salad is very bland, and the prawn recipe doesn't really make sauce to have with it.
23rd Sep, 2012
I had a dark miso paste already so used that, and the prawns were delicious. It felt like a supper food meal - very healthy!
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