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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

Mary Berry


Japanese miso gives these prawns a wonderful flavour. A fresh-tasting dish, smothered in coriander, these prawns will heighten your senses.

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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.


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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From the book: Love to Cook

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