Miso Prawn Skewers with Veggie Rice Salad

Ingredients

Contains: soy, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g brown basmati rice
• 175g mange tout
• 200g frozen soy beans
• 1½ tbsp sesame oil
• 4 spring onions, finely sliced
• large handful coriander, roughly chopped
• 1 green chilli, finely diced
• 400g raw large peeled prawns
• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the brown basmati rice in a large pan of boiling water for about 25 minutes until tender. Drain well and spread on a tray to cool slightly.

2. Meanwhile, boil a pan of water, add the mange tout and frozen soy beans, and cook for 3 minutes. Drain and rinse under cold water.

3. In a bowl, stir together the sweet miso paste, soy sauce, Japanese rice vinegar and soft brown sugar until smooth. Add the raw prawns, toss to coat, cover and chill for 10 minutes.

4. Soak wooden skewers in water for 10 minutes so they don't scorch. Thread the marinated prawns onto the skewers.

5. Brush the skewers with half the sesame oil. Cook over a hot griddle or grill for 2 to 3 minutes per side until the prawns are opaque and reach 145°F (63°C) in the thickest part.

6. In a large bowl, combine the cooled rice, mange tout, soy beans, spring onions, coriander and green chilli. Toss with the remaining sesame oil and serve alongside the prawn skewers.