Miso prawn and zucchini skewers with jasmine rice

Ingredients

For 1 serving

• Shrimp140 g
• Zucchini180 g
• Miso2 teaspoons
• Honey1 teaspoon
• Lime juice1 teaspoon
• Jasmine rice70 g
• Peanut oil2 teaspoons

Contains: nuts, shellfish, soy,

In season: June – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 12 minutes until absorbed; leave to rest covered.
2. Meanwhile, mix the miso with the honey, lime juice and groundnut oil until the glaze is smooth.
3. Peel the prawns if needed and remove the dark vein; wash the courgettes and cut them into rounds about 1.5 cm thick. Thread them alternately onto skewers and brush with the glaze.
4. Heat a griddle well over medium-high heat and cook the skewers for 3 minutes per side, until the prawns are pink and opaque and the courgettes marked.
5. Serve the skewers with the rice.