Feed your appetite for cooking with Penguin’s expert authors
Mary Berry’s Miso Prawns with Coriander
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
Buy From
Introduction from Mary Berry
Japanese miso gives these prawns a wonderful flavour. A fresh-tasting dish, smothered in coriander, these prawns will heighten your senses.
Ingredients
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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Reviews
5 out of 5 stars
3 Ratings
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