Prawn Poke Bowl

Name: Prawn Poke Bowl with Pickled Veggies and Sesame Seeds
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 125 Radishes; 150 Brown Basmati Rice; 120 King Prawns; 7.5 Sesame Seeds; 1 Baby Gem Lettuce; 15 Honey; ½ Red Chilli; 1 Spring Onion; 15 Rice Vinegar; 1 Lime; 1 Carrot; 1 Coriander

with Pickled Veggies and Sesame Seeds

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Poke (pronounced “poh-kay”) is a classic Hawaiian dish packed with crunchy vibrant vegetables layered up with a satisfying serving of zesty brown rice and power-packed pickles. They are often made with raw fish such as tuna but we’ve given the traditional recipe a fresh twist by serving ours with sticky honey and sesame prawns. To bring the different textures and flavours of this dish to life - crunchy baby gem, sticky prawns, creamy avocado and sharp pickles - divide everything up into segments on your plate and sprinkle with chilli.

Tags:

Calorie Conscious

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

125

Radishes

150

Brown Basmati Rice

120

King Prawns

7.5

Sesame Seeds

Baby Gem Lettuce

Honey

Red Chilli

Spring Onion

Rice Vinegar

Lime

Carrot

Coriander

Nutritional information

Energy (kcal)391 kcal

Energy (kJ)1636 kJ

Fat5 g

of which saturates1 g

Carbohydrate67 g

of which sugars14 g

Protein17 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Bowl

Instructions

Put a large saucepan of water with a generous pinch of salt on to boil. When boiling, stir in the brown rice and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat.

Meanwhile, trim the carrot then use a peeler to create long ribbons along the length of the carrot. Trim and finely slice the radish. Zest the lime then chop into wedges. In a large bowl, combine the rice vinegar, half the lime juice and a pinch of sugar (optional) with a pinch of salt and pepper. Add the carrot and radish and toss to combine. Set aside.

Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim and finely slice the spring onion. Roughly chop the coriander (stalks and all). Halve the red chilli lengthways, deseed and finely chop.

A few minutes before the rice is ready, heat a drizzle of oil in a small frying pan on medium heat. When hot, add the prawns and stir-fry for 2-3 mins. iIMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. Remove the pan from the heat and stir through the honey, a pinch of chilli and the sesame seeds.

Stir the lime zest, spring onion, coriander and a pinch of chilli through the rice along with the remaining lime juice.

Divide the zesty rice, baby gem lettuce, quick-pickled carrot and radish and sweet chilli prawns between your bowls (we like to arrange them in segments - like a poke pie chart). Finish with a sprinkling of remaining red chilli (if liked). Enjoy!