Miso prawn skewers
Low in calories but high in flavour – finger food at its finest.
Makes 12 or 24 • Ready in 20 mins, plus marinating
12 raw tiger prawns or 24 medium-sized prawns, peeled but head and tails left intact
Juice of ½ lemon
3tbsp white miso paste
2tbsp olive oil
Lemon wedges and chopped
Spring onions or chives, to serve
1 Mix the prawns with the lemon juice and miso paste, and refrigerate for 30 mins, to marinate.
2 Thread each prawn onto a skewer (or two prawns if using smaller ones). Place on a baking tray, drizzle with oil and grill for 3-4 mins each side, or a little less if using smaller prawns, until charred and cooked through. Serve with lemon wedges, and spring onions or chives.
Per serving: 27 cals, 2g fat, 0.3g sat fat, 0.5g carbs
TIP
Miso is a fermented soya bean paste with a rich savoury flavour. It’s also good for marinating chunks of rump or sirloin steak and chicken breast
Asian sausage rolls
A party must-have, with an added spicy zing!
Makes 22 •
