Edamame, miso, ginger and lime dip with zesty prawn skewers

Edamame, miso, ginger and lime dip with zesty garlic, ginger and chilli prawn skewers 4

Edamame, miso, ginger and lime dip

I have given the recipe for my prawn skewers below but if you want to keep things  vegan, this dip is also lovely with pitta bread, crudités and as a side with salads.

SERVES

4-6 as part of a mezze

INGREDIENTS

300g edamame beans, shelled (I used frozen)
80ml water
40g white miso
2 tsp. fresh ginger, chopped finely
1 clove garlic, chopped finely
½ red chilli, chopped finely
Juice of 1 ½ limes
2 tbsp. rice vinegar
A few drops of soy sauce or tamari
40ml extra virgin olive oil, plus more for drizzling
A handful sesame seeds, toasted

METHOD

Boil the edamame in salted water until cooked, about 2-3 minutes if using frozen. Drain the edamame, reserving a large cup of the water and leave them to cool.

Put the edamame in a high-speed blender with 80ml of the cooking water and all of the other ingredients except the sesame seeds. Blend until completely smooth. Taste and add a touch more soy/ tamari if you want it to be saltier.

Toast the sesame seeds in a dry pan, tossing continuously so they don’t burn, until golden and fragrant, about 5 minutes.

Serve with a drizzle more olive oil and the toasted sesame seeds sprinkled on top.

The dip will keep in the fridge for about 4 days.

Zesty garlic, ginger and chilli prawn skewers

SERVES

4-6 as part of a mezze

INGREDIENTS

500g jumbo king prawns, shelled and deveined
1 clove garlic, grated
1 tsp. fresh ginger, grated
½ red chilli, chopped finely
1 tbsp. toasted sesame oil
Juice of 2 limes, zest of 1
Handful of sesame seeds, toasted

METHOD

Combine all of the ingredients apart from the sesame seeds in a mixing bowl and leave to marinate for minimum 4 hours or overnight in the fridge.

Meanwhile, soak 10 bamboo skewers in water for about 20 minutes.

Pre-heat the grill on medium.

Thread the prawns onto the skewers, one by one. You should get about 4 prawns on each skewer.

Line the skewers side by side on the rack of a roasting tray and spoon over the juices left behind in the mixing bowl. Grill for about 4 minutes (2 minutes on each side), turning them over half way through until cooked.

Spoon over any remaining juices and sprinkle with toasted sesame seeds. Serve immediately with edamame dip.

Edamame, miso, ginger and lime dip with zesty garlic, ginger and chilli prawn skewers 6

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