Prawn, Smoked Salmon and Kiwi Salsa Poke Bowl
with Fresh Lime, Chilli Flakes, Sriracha and Sliced Avocado
- Peanut
- Crustaceans
- Fish
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Poke, pronounced poh-kay, is one of Hawaii's most well-known dishes. Poke means 'to slice' or 'cut crosswise into pieces', so we've made a delicious prawn and smoked salmon version for our Prawn, Smoked Salmon and Kiwi Salsa Poke Bowl.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Kiwi
1 unit(s)
Baby Cucumber
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 sachet(s)
Chilli Flakes
1 unit(s)
Avocado
160 grams
King Prawns
(Contains: Crustaceans)
100 grams
Smoked Salmon
(Contains: Fish)
16 milliliter(s)
Sriracha Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Salsa
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
a) Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
b) Stir in the rice and ½ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
a) Meanwhile, peel the kiwi, then cut into 1cm chunks.
b) Trim the cucumber, then cut into small 1cm pieces.
a) Cut the lime into wedges.
b) Crush the peanuts in the unopened sachet using a rolling pin.
a) In a medium bowl, mix a good squeeze of lime juice and the sugar for the salsa (see pantry for amount).
b) Stir in the kiwi, cucumber, crushed peanuts and chilli flakes (add less if you'd prefer things milder).
c) Season with salt and pepper and set aside for now.
d) Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
a) Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
c) Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) Once the rice is cooked, fluff up the grains with a fork. Share the rice between your serving bowls.
b) In separate sections, top with the smoked salmon, prawns, kiwi-cucumber salsa and avocado slices.
c) Serve with any remaining lime wedges. Drizzle over the sriracha and mayo (see pantry for amount) to finish.
