Miso prawns with coriander
Japanese miso gives these prawns a wonderful flavour. A fresh-tasting dish, smothered in coriander, this recipe will heighten your senses.
Ingredients
For the marinade
- 1 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp runny honey
- 1 lemongrass stalk, cut into 4 pieces
- 2 garlic cloves, crushed
- 1 tbsp sesame oil
- 1 small red chilli, deseeded and diced
- freshly ground black pepper
For the prawns
- 500g/1lb 2oz raw prawns, peeled
- 4 large raw king prawns, shells on
- 2 tbsp sunflower oil
- Β½ lemon, juice only
- Β½ bunch coriander, chopped
- 2 pak choi, roughly chopped
Method
Put all the marinade ingredients into a medium bowl, season with black pepper and whisk together. Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time.
Heat the sunflower oil in a large frying pan or wok over a high heat. Add all the prawns and their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky.
Remove the lemongrass, add the lemon juice, coriander and pak choi, and fry for 1 minute. Give the pan one last toss.
Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate.
Recipe Tips
The prawns can be marinated up to a day ahead.
