Miso and honey are two ingredients that work brilliantly together, creating a sweet-salty balance that transforms simple prawns into something special. This recipe takes about 40 minutes from start to finish, but most of that time is hands-off while the prawns marinate.

I started making this dish after finding a tub of red miso paste at the back of my fridge. Like most people, I’d bought it for another recipe and wasn’t sure what to do with the rest. Now it’s become a regular in my kitchen, especially on busy weeknights when we want something tasty but straightforward.

The marinade does most of the heavy lifting here. Red miso brings a deep, savoury flavour, while honey adds sweetness and helps create a lovely glaze as the prawns cook. A bit of mirin (sweet rice wine) and soy sauce round things out, and fresh ginger and garlic add warmth and punch. The sesame oil used for cooking adds a subtle nutty note that works well with the other Asian flavours.

You’ll want to give the prawns about 20-30 minutes in the marinade – just enough time to set the table and prepare any sides. I usually serve this with plain rice and some steamed greens, but it works just as well with noodles. The cooking itself is quick and simple: the prawns need just a few minutes in a hot pan until they’re pink and the sauce has thickened slightly.

The finishing touches – a scatter of sesame seeds, fresh spring onions, and chilli flakes if you fancy them – aren’t just for show. They add texture and a fresh bite that lifts the whole dish. The result is a proper dinner that feels a bit special, without any fussy techniques or hard-to-find ingredients.