Sticky miso prawns

Healthy Food Guide (Australia) - - FRONT PAGE -

Serves 4 Cost per serve $6.10 Time to make 25 min, plus 1 hour mar­i­nat­ing dairy free

1 ta­ble­spoon miso paste 1 ta­ble­spoon mirin 2 ta­ble­spoons re­duced-salt soy sauce 500g peeled green prawns, tails on 1 bunch as­para­gus, halved 150g sugar snap peas, trimmed 1 bunch broc­col­ini, halved 2 bunches baby bok choy, quar­tered 2 tea­spoons sesame oil 2 gar­lic cloves, thinly sliced 2 cups steamed brown rice, to serve 2 tea­spoons sesame seeds, toasted

1 Com­bine miso paste, mirin and 1 ta­ble­spoon of soy sauce in a shal­low dish. Add prawns; stir to coat. Cover the dish, and re­frig­er­ate for 1 hour. 2 Drain the prawns of ex­cess mari­nade. Heat a char­grill pan or a bar­be­cue hot­plate over medium-high heat. Spray prawns lightly with olive oil and cook for 1–2 min­utes each side, or un­til golden and cooked through. 3 Mean­while, place as­para­gus, sugar snaps and broc­col­ini in a steamer over a saucepan of sim­mer­ing water. Cover; steam for 3–4 min­utes, or un­til just ten­der, adding bok choy for last minute of cook­ing time. Drain. 4 Heat sesame oil in a small saucepan over a medium heat. Sauté gar­lic for 1 minute. Add re­main­ing soy sauce and cook for 30 sec­onds, or un­til hot. 5 To serve, di­vide the steamed rice, grilled prawns and greens among serv­ing plates. Driz­zle the hot sesame dress­ing over the greens, and sprin­kle meal with toasted sesame seeds.

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