Save to your scrapbook
Prawn & courgette skewers
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp reduced salt soy sauce
3 tbsp mirin
2cm piece ginger, peeled and finely grated
3 cloves garlic, crushed or grated
180g extra large raw king prawns
250g courgette, sliced into 1cm pieces
1 onion, cut into 2.5cm pieces
1 tsp grapeseed oil
250g pack wholegrain, red rice & quinoa
1. Preheat the grill to medium and put a grill pan in to heat up. In a large bowl, whisk together the soy sauce, mirin, ginger and garlic. Add the prawns and courgette to the sauce, then cover and marinate in the fridge for 10 minutes.
2. Using 4 metal skewers, alternate the prawn, onion and courgette pieces, reserving the marinade. Grease the grill pan with the oil, then cook all the skewers for 10 minutes, turning them halfway, until pink and opaque and cooked through.
3. Heat the rice according to pack instructions. In a small saucepan, bring the remaining marinade to the boil for 2-3 minutes, or until reduced by half. Serve the skewers on top of the rice and brush or drizzle with the sticky sauce.
Cook’s tip These skewers would work with any vegetables you have. Peppers, mushrooms or cherry tomatoes would
all work well.
Typical values per serving:
2 of your 5 a day/low in saturated fat
This recipe was first published in July 2021.