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

Teriyaki Double Prawn Poke Style Bowl

with Zesty Jasmine Rice, Peanuts and Kiwi Salsa

Recipe Development Team
Recipe Development TeamPublished on December 23, 2024

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 salmon version for our Teriyaki Prawn Poke Style Bowl.

Tags:
Family Friendly
Calorie Smart
Pescatarian
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.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Kiwi

1 unit(s)

Red Chilli

1 unit(s)

Lime

80 grams

Young Pea Pods

1 unit(s)

Garlic Clove**

300 grams

King Prawns

(Contains: Crustaceans)

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Sesame)

75 grams

Teriyaki Sauce

(Contains: Soya)

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)2344 kJ
Energy (kcal)560 kcal
Fat12.2 g
of which saturates2.2 g
Carbohydrate82.9 g
of which sugars18.5 g
Dietary Fibre3.6 g
Protein30.1 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Bowl
Zester
Garlic Press
Aluminum Foil
Large Frying Pan
Rolling Pin

Cooking Instructions and Tips

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 0.25 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.

Zest and halve the lime.

Pop the kiwi and chilli (add less if you'd prefer things milder) 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 Pea Pods
3

Halve the young pea pods lengthways down the middle. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the pea pods and stir-fry until tender, 2-3 mins.

Stir in the garlic and cook for 1 min, then pop the pea pods 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.

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. 

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.

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

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 pea pods in separate sections on top. 

Sprinkle over the crushed peanuts to finish.

Enjoy!

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