Miso king prawns

SERVES 2

8 large raw peeled king prawns 1 tsp coconut oil 2 tbsp rice vinegar or mirin (sweet rice wine)

FOR THE MARINADE

2 tbsp brown miso paste 2 tbsp soy sauce 2 tsp sesame oil

2cm piece fresh root ginger, peeled and finely grated

Juice of 1 lime

FOR THE SALAD

100g sugar snap peas 100g mangetout Sea salt flakes

2 tbsp pickled ginger, from a jar

2 tbsp sesame seeds 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 mangetout in a saucepan of salted boiling water for about two 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, slice on the diagonal and put in 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 one 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 pretty salad, drizzled with the pan juices.