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Prawn Poke Bowl

Prawn Poke Bowl

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:Under 550 calories

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

120 grams

King Prawns


1 unit(s)

Spring Onion

1 bunch(es)


1 unit(s)


1 sachet

Rice Vinegar

1 sachet


½ unit(s)

Red Bullet Chilli

150 grams

Brown Basmati Rice

1 unit(s)


1 pack(s)


½ bag(s)

Sesame Seeds


1 pack(s)

Baby Gem Lettuce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1636 kJ
Energy (kcal)391 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate67 g
of which sugars14.0 g
Protein17 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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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!