Miso prawn skewers with veggie rice salad

• brown basmati rice↗200g g
• mange tout↗175g g
• frozen soy bean↗200g g
• sesame oil↗1 ½ tbsp tbsp

  1 ½ tbsp

• spring onions↗4

  finely sliced

• large handful coriander

  roughly chopped

• green chilli↗1

  finely diced

• raw large peeled prawn400g g
• sweet miso paste↗3 tbsp tbsp

  (You'll find this with the Japanese ingredients. We used Clearspring white miso)

• soy sauce↗2 tsp tsp
• Japanese rice vinegar↗2 tsp tsp
• soft brown sugar↗2 tsp tsp

Step-by-step instructions

1. 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. 2

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

3. 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.