Mary Berry’s Miso Prawns with Coriander
This recipe for prawns stir-fried in a miso marinade from Mary Berry couldn't be easier to make and serves up some serious flavour.
From the book
Love to Cook
120 recipes from the nation's favourite cook
Featuring all of the recipes from the accompanying BBC2 series
Celebrating fuss-free cooking and the ingredients and flavours Mary loves
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Introduction
Japanese miso gives these prawns a wonderful flavour. A fresh-tasting dish, smothered in coriander, these prawns will heighten your senses.
Ingredients
| 500g (1lb 2oz) | raw prawns, peeled and deveined, if necessary |
| 4 | large raw king prawns, shell and head on |
| 2 tbsp | sunflower oil |
| juice of ½ lemon | |
| ½ bunch of | coriander, chopped |
| 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 |
Essential kit
You will need: a large frying pan or wok.
Method
Measure 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 the shell-on prawns and cook until pink. Turn over and add the rest of the prawns with their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky.
Remove the lemongrass, add the lemon juice and coriander, and fry for 1 minute. Give the pan one last toss.
Divide the prawns between four plates, making sure that one unpeeled prawn is on each plate.
Mary’s tips:
Not for freezing.
Can be marinated up to 4 hours ahead.
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