Wednesday, 29 May 2013

Miso Prawns with Veggie Rice Salad

Today I am off on a jolly to Paris! I'm going with my father to two exhibitions and we are also going out for lunch, I'm so excited! It's ages since I've been to Paris.

This is a really simple but flavourful rice salad. It's nice with the prawns served hot or cold. I had them cold as I took it to work in a lunchbox but I've had them hot too and both were really tasty.

Miso Prawns with Veggie Rice Salad (from Good Food Magazine August 2012)
(Serves 4)

200g brown basmati rice
175g asparagus tips, cut into inch chunks
200g frozen edamame
1½ tbsp sesame oil
4 spring onions, finely sliced
large handful coriander, roughly chopped
1 green chilli, finely diced

For the prawns
400g raw large peeled prawns
3 tbsp sweet miso paste
2 tsp soy sauce
2 tsp Japanese rice vinegar
2 tsp soft brown sugar
black pepper

Bring a pan of water to the boil, add the rice and cook according to packet instructions. Add the edamame to the rice for the final 5 mins and the asparagus for the final 3 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 the grill. Place the prawns in a bowl with the miso, soy sauce, rice vinegar, sugar and pepper. Give everything a good stir, making sure the prawns are well coated. Thread prawns onto skewers and lay on a grill pan. 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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