Creamy Miso Prawns & Butterbeans

Creamy Miso Prawns & Butterbeans

This versatile, quick and easy one-pan is packed with flavour and nutrients providing a balanced, satisfying dish. The prawns can be substitute for halloumi or tofu for a vegetarian version and the vegetables for what you have available.

Allergens: Shellfish, soya

Notes: Leftovers can be stored in an airtight container in the fridge and enjoyed within 2 days. The leeks, peppers and sprouts can be substituted for other vegetables try; spinach, carrots, bok choy, Chinese cabbage, kale etc.

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Creamy Miso Prawns & Butterbeans

Ingredients

1 tbsp olive oil

½ large onion, diced

1 medium leek, sliced

2 large garlic cloves, fine chopped

1 yellow pepper, de seeded and large diced

8 brussel sprouts, sliced

1 tsp dried oregano

¼-½ tsp dried chilli flakes

50ml white wine

50mls water

1 tsp bouillon powder

1 can butter beans, drained and rinsed

150ml oat cream

3 tbsp sweet white miso paste

20-30 raw king prawns

Pinch or pepper

Squeeze fresh lemon

Instructions

Step 1

First prep all vegetables, cutting the leek lengthways and then into semi-circle slices and the sprouts in half through the root and then slicing each half.

Step 2

Dissolve the bouillon powder in 50ml hot water and set aside.

Step 3

Heat the olive oil in a large wok or saucepan with lid, add the onion and sauté for 3 mins over a medium heat until softening.

Step 4

Add the peppers and sauté for a further 3 mins before adding the leeks and garlic. Continue to cook for 2 mins stirring to ensure the leeks and garlic do not catch or colour.

Step 5

Next add the sprouts, oregano, chilli flakes and white wine and cook stirring for 30 seconds to allow the alcohol to burn off.

Step 6

Add the water and bouillon along with the butter beans, cover and cook over a medium heat for 3 mins until sprouts begin to soften.

Step 7

Meanwhile whisk the sweet miso paste into the oat cream before adding to the vegetables. Bring to a simmer, add the prawns cover and cook for 3-5 mins stirring occasionally until prawns are just pink and cooked through.

Step 8

Taste and adjust as required adding a pinch of pepper and a squeeze of lemon before serving.