Miso Butter Prawns with Rice Noodles & Pickled Cucumber

Miso Butter Prawns with Rice Noodles & Pickled Cucumber

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, January 17, 2021.
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Miso is a tasty soybean based paste that adds a salty umami flavour to these prawns.

Ingredients

Prawns

  • 300g prawns, defrosted
  • 1 drizzle of oil
  • 1 Tbsp butter
  • 1/2 pack miso marinade

To Serve

  • 1 bunch coriander, leaves picked
  • 1/2 pack crispy shallots

Noodles

  • 1 baby bok choy, thinly sliced
  • 1/3 pack rice stick noodles
  • 1/2 Tbsp soy sauce
  • 1/2 Tbsp sesame oil
  • 1/2 pack miso marinade

Pickled Cucumber

  • 1 Lebanese cucumber, thinly sliced into rounds
  • 1 radish, thinly sliced into rounds
  • 1 Tbsp vinegar
  • 1/2 tsp sugar

Steps

  1. Bring a large pot of salted water to the boil with a lid.
  2. Prep cucumber and radish. Toss in a medium bowl with vinegar and sugar and season with salt and pepper. Set aside to pickle, tossing occasionally.
  3. Prep bok choy. Add noodles to pot of boiling water, stir, cover and turn off heat. Leave for 6-7 minutes, until tender. Drain well and refresh under cold water. Return to pot with soy sauce and sesame oil to prevent sticking. Cut noodles in a few places with kitchen scissors to make them easier to eat.
  4. Pat prawns dry. Heat oil in a large fry-pan on high heat. Cook prawns for about 2 minutes each side, until cooked through. Add butter and second measure of miso marinade and toss to combine. Season to taste with salt and pepper.
  5. Fold bok choy and remaining miso marinade through cooked noodles.
  6. Prep coriander.
  7. Noodles topped with prawns, pickled cucumber, a drizzle of pickling liquid and crispy shallots.

Nutritional Information

Energy 2512 kj
600 kcal
Protein 42.5g
Carbohydrate 66.1g
Fat 17.1g