Miso prawns with edamame and crunchy slaw

White miso prawns meet a crunchy slaw of cabbage, carrot and edamame.

4 serves · 25 minutes

Ingredients

• 60 mL rice vinegar
• 30 mL each reduced-salt soy sauce, sesame oil and lime juice
• 2 tsp grated ginger
• 2 garlic cloves, crushed
• 10 mL honey
• 5 mL Dijon mustard
• 565 g raw peeled prawns
• 30 g white miso
• 1 tsp sesame seeds
• 140 g each shredded green and red cabbage
• 110 g grated carrot
• 150 g shelled edamame, cooked and cooled
• 1 red capsicum, sliced
• 4 spring onions, sliced
• A small handful of coriander
• 30 g flaked almonds

Method

1. Whisk the vinegar, soy, oil, lime, ginger, garlic, honey and mustard. Remove 60 mL of dressing to a separate bowl, stir in miso and coat the prawns.
2. Toss both cabbages, carrot, edamame, capsicum, coriander and half the spring onion with the clean dressing.
3. Grill the prawns for 2 to 3 minutes per side until pink and opaque. Discard leftover raw prawn marinade. Serve over the slaw with sesame, almonds and spring onion.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.