Miso king prawns with sesame and pickled ginger sugar snaps

SERVES: 2 Ingredients

8 large raw peeled king prawns 1 tsp coconut oil 2 tbs rice vinegar or mirin

FOR THE MARINADE:

2 tbs brown miso paste

2 tbs soy sauce

2 tsp sesame oil

2cm piece of fresh root ginger, peeled and finely grated Juice of 1 lime

FOR THE SALAD:

100g sugar snap peas 100g snow peas Sea salt flakes 2 tbs pickled ginger, from a jar 2 tbs sesame seeds

Method

Combine all the marinade ingredients in a bowl and add the prawns. Cover with clingfilm and leave to marinate in the fridge for at least 10 minutes, or several hours if you have time.

Cook the sugar snaps and snow peas in a saucepan of salted boiling water for 2 minutes until just tender. Drain and refresh in very cold water (this will help retain their colour and crunch). Drain well and pat dry with kitchen paper, then slice on the diagonal and transfer to a bowl. Combine with the pickled ginger and sesame seeds.

Heat a griddle pan until hot, add the coconut oil and prawns, including the marinade, and fry for 1 minute or so on each side until they turn pink and are cooked through.

Remove the prawns from the pan and keep warm. Add the rice vinegar or mirin to the pan, stirring in any sticky bits from the base of the pan.

Serve the prawns with the salad and drizzled with the pan juices.

TIP: Instead of prawns, chicken would also work well.

The recipes on this page are from The Midlife Kitchen: Health-Boosting Recipes for Midlife and Beyond by Mimi Spencer and Sam Rice, published by Hachette Australia.