Sticky miso prawns
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.