Sweet chilli prawns bento

Sweet chilli prawns bento

By
From
Sushi Slim
Photographer
Lisa Linder

Create a lunch time treat with more exotic ingredients to wake up your taste buds.

Sweet chilli prawns

Ingredients

Quantity Ingredient
280g raw prawns, deveined

For the marinade

Quantity Ingredient
1 teaspoon salt
4 teaspoons sake
4 teaspoons cornflour
1 1/2 teaspoons sesame oil

For the rest

Quantity Ingredient
4 tablespoons tomato ketchup
4 teaspoons miso paste
4 teaspoons caster sugar
2 teaspoons root ginger, finely grated
2 teaspoons garlic, finely grated
2 teaspoons cooking oil
120g spring onion, finely chopped
1 teaspoon tobanjan

Method

  1. Place the prawns in a bowl with all the ingredients for the marinade and mix well.
  2. Mix the tomato ketchup, miso, sugar, ginger and garlic in another small bowl with 100 ml of water.
  3. Add the oil to a frying pan over a medium heat. Add the spring onion and stir well until you can smell it. Add the prawns and cook, turning, until they are all nice and pink.
  4. Add the ketchup mixture and cook for 3 minutes. Add the tobanjan (if using) and serve. Or divide into 4 portions, wrap and freeze separately (do not re-freeze prawns that were previously frozen). Use 1 portion for a bento box.

Brown rice

Ingredients

Quantity Ingredient
Perfect sushi rice, using brown rice

Method

  1. Add 170 g cooked Japanese brown rice to this bento box.

Asparagus with mushrooms and sesame oil

Ingredients

Quantity Ingredient
320g asparagus spears
salt
4 teaspoons sesame oil
40g mushrooms, finely sliced

Method

  1. Cut the asparagus into 2 cm pieces. Cook in boiling salted water for 3 minutes. Drain.
  2. Add the sesame oil to a frying pan over a medium heat. Add the asparagus and mushrooms and stir for 3 minutes, or until the mushrooms are soft. Serve, or divide into 4 portions, wrap and freeze separately.

Japanese omelette with edamame or green pea

Ingredients

Quantity Ingredient
Japanese omelette without sugar
see method for extra ingredients

Method

  1. Make the omelette with 60 g edamame beans, or peas. Use 1 serving as a bento box portion.

Note:

  • Sweet chilli prawns makes 4 bento box portions: 632 kcal in total; 158 kcal per serving.

    Brown rice makes 1 bento box portion: 191 kcal per serving.

    Asparagus with mushrooms and sesame oil makes 4 bento box portions: 224 kcal in total; 56 kcal per serving.

    Japanese omelette makes 1 bento box portion: 95 kcal per serving.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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