‘The miso boosts the beneficial bacteria in the gut while the pink pigment in the prawns has a powerful antioxidant effect and heart protective properties.’ - (Dr Sarah Schenker, dietitian)
- 2 tbsp brown miso paste
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 cm fresh root ginger, peeled and finely grated
- Juice of 1 lime
- 8 large raw king prawns, shelled
- 100 g sugar snaps
- 100 g mange tout
- 2 tbsp pickled ginger
- 2 tbsp sesame seeds
- 1 tsp coconut oil
- 2 tbsp rice vinegar or mirin
Combine the miso paste, soy sauce, sesame oil and lime juice in a bowl to make a marinade. Add the prawns and leave to marinade in the fridge for as long as possible but at least 20 minutes.
Place the sugar snaps and mange tout into a pan of boiling water, cook for 2 minutes, drain and refresh in cold water to retain crunch. Drain and slice diagonally. Combine with the pickled ginger and sesame seeds.
Heat a griddle pan, add the coconut oil and fry the prawns for a minute or so on each side until they are pink and cooked through.
Set the prawns aside and briefly deglaze the pan with rice vinegar or mirin.
Serve the prawns topped with the salad and drizzled with pan juices.