The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Miso-sizzled chilli prawns with spinach rice
The miso here does what miso does best: adding deep savoury flavour to everything it touches. That’s good news for the prawns, fried with a mix of colourful veg and a hit of chilli, and served with vibrant green spinach rice. Spring onions and coriander top off this joyful Japanese-inspired feast.
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 1 unwaxed lime
- 1 onion
- 200g prawns (Crustaceans)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 3 spring onion
- 1 handful of fresh coriander
- 1 pepper
- 1 chilli
- 1 pak choi
- 160g baby spinach
- 140g basmati rice
Nutritional Information
Calories: 412
Protein: 31g
Carbs: 71g
Fat: 2.8g
Ingredients
- 2 onion
- 2 pepper
- 2 x chilli
- 2 pak choi
- 1 handful of fresh coriander
- 3 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 160g baby spinach
- 280g basmati rice
- 400g prawns (Crustaceans)
- 2 unwaxed lime
- 5 spring onion
Nutritional Information
Calories: 397
Protein: 29g
Carbs: 71g
Fat: 2.4g
Miso-sizzled chilli prawns with spinach rice
The miso here does what miso does best: adding deep savoury flavour to everything it touches. That’s good news for the prawns, fried with a mix of colourful veg and a hit of chilli, and served with vibrant green spinach rice. Spring onions and coriander top off this joyful Japanese-inspired feast.
Cook time:
30 mins
Cuisine:
Japanese
Food group:
Shellfish
Allergens: Crustaceans, Soya
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Chop, chop!
- Peel and thinly slice the onions. Deseed and thinly slice the peppers.
- Finely dice the chillies (deseed for less heat).
- Trim and thinly slice the pak choi, then finely chop the coriander.
Set the rice simmering
- Gather the spinach into a tight bunch and chop.
- Cook the rice in boiling water for 10-12 mins, adding the spinach for the final 2 mins, then drain.
Cook those prawns
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and chillies for 3-4 mins, then add the pak choi and prawns and cook for 2 mins.
- Add 150ml water (250ml for 4 portions), the miso paste and the tamari. Cook for 3-4 mins until the prawns are pink. Squeeze in the juice of the limes.
Sort your finishing touches
- Thinly slice the spring onions, and finely chop the coriander.
Bring it all together
- Dish up the rice and prawns. To serve, sprinkle over the spring onions and coriander.