Teriyaki Double Prawn Poke Style Bowl
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Teriyaki Double Prawn Poke Style Bowl

Teriyaki Double Prawn Poke Style Bowl

with Zesty Jasmine Rice, Green Beans and Kiwi Salsa

This delicious Teriyaki Double Prawn Poke Style Bowl has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Allergens:
Crustaceans
•Peanut
•Soya

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Kiwi

1

Red Chilli

1

Spring Onion

1

Lime

150

Jasmine Rice

80

Green Beans

1

Garlic Clove

300

King Prawns

(Contains Crustaceans)

25

Salted Peanuts

(Contains Peanut May contain Nuts)

75

Teriyaki Sauce

(Contains Soya)

Not included in your delivery

1

Olive Oil for the Salsa

300

Water for the Rice

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Nutritional information

Energy (kcal)600 kcal
Energy (kJ)2512 kJ
Fat13.1 g
of which saturates2.4 g
Carbohydrate87.2 g
of which sugars15.4 g
Protein35.5 g
Salt3.91 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lid
•Medium Saucepan
•Bowl
•Zester
•Aluminum Foil
•Garlic Press
•Pan
•Kitchen Paper
•Rolling Pin

Instructions

Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Make the Kiwi Salsa
2

Peel the kiwi, then cut into 1cm chunks. Halve the red chilli lengthways, deseed, then finely chop.

Trim and thinly slice the spring onion. Zest and halve the lime.

Pop the kiwi, chilli (add less if you'd prefer things milder) and spring onion into a medium bowl. Squeeze in the lime juice and olive oil for the salsa (see pantry for amount). Season with salt and pepper, mix together, then set aside.

Stir-Fry the Green Beans
3

Trim and halve the green beans. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

Pop the green beans into a bowl and cover with foil to keep warm.

Bring on the Prawns
4

Return the (now empty) pan to a medium-high heat with a drizzle of oil. Drain the prawns and pat dry with kitchen paper.

Once hot, add the prawns to the pan. Season with salt and pepper and cook for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Teriyaki Time
5

Once the prawns are cooked, remove the pan from the heat and pour in the teriyaki sauce.

Gently toss to combine and coat the prawns in the sauce.

Finish and Serve
6

Fluff up the rice with a fork and stir through the lime zest.

Share the rice between your bowls, then serve the teriyaki prawns, kiwi salsa (including the juices) and green beans in separate sections on top. 

Sprinkle over the crushed peanuts to finish.

Enjoy!