Japanese-Style Spicy Prawn Patatas Bravas

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil half a kettle

Cut the potatoes (skins on) into bite-sized cubes

Add the chopped potatoes to a baking tray with a drizzle of vegetable oil, the shichimi togarashi and a pinch of salt and mix it all together

Put the tray in the oven for 25-30 min or until the potatoes are golden and crispy – these are your crispy togarashi potatoes

Meanwhile, peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and grate the ginger

Trim, then slice the spring onion[s] finely

Dissolve the miso paste in 50ml [100ml] boiled water with 1 tsp [2 tsp] sugar and the rice vinegar – this is your miso stock

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, drain, then add the king prawns, chopped garlic and grated ginger and cook for 1 min or until fragrant

Once fragrant, add the miso stock

Give everything a good mix up and bring to the boil over a high heat

Once boiling, add the blanched edamame beans to the pan with the sriracha (can't handle the heat? Go easy!) and half the sliced spring onion (save the rest for later!)

Reduce the heat to medium and cook for 4-5 min or until the prawns are cooked through and the edamame beans are tender with a slight bite – this is your spicy miso edamame & prawns