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Teriyaki Prawn Poke Style Bowl

Teriyaki Prawn Poke Style Bowl

with Jasmine Rice, Sugar Snaps and Kiwi Salsa

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

Tags:WW ApprovedUnder 650 calories
Allergens:CrustaceansSoya

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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Kiwi

1 unit(s)

Red Chilli

1 unit(s)

Spring Onion

1 unit(s)

Lime

150 grams

Jasmine Rice

80 grams

Sugar Snap Peas

1 unit(s)

Garlic Clove

150 grams

King Prawns

(ContainsCrustaceans)

50 grams

Teriyaki Sauce

(ContainsSoya)

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1858 kJ
Energy (kcal)444 kcal
Fat5.6 g
of which saturates0.9 g
Carbohydrate80.7 g
of which sugars14.8 g
Protein20.4 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Bowl
Saucepan
Lid
Garlic Press
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Peel the kiwi, halve lengthways and then chop into 1cm chunks. Halve the chilli lengthways, deseed, then finely chop.
Trim and thinly slice the spring onion. Zest and halve the lime.
Pop the kiwi, chilli and spring onion into a bowl and squeeze in the lime juice and olive oil for the salsa (see ingredients for amount). Season with salt and pepper, mix together then set aside.

2

Pour the cold water for the rice (see ingredients 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).

3

Halve the sugar snaps lengthways down the middle. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the sugar snap peas and stir-fry until tender, 2-3 mins.
Stir in the garlic and cook for 1 min, then pop the sugar snaps into a bowl and cover with foil to keep warm.

4

Return the pan to a medium-high heat and add a drizzle of oil.
Once hot, add the prawns. Season with salt and pepper and cook for 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

5

Remove the pan from the heat and add the teriyaki sauce to the pan. Gently toss to combine and coat the prawns in the sauce.

Remove the pan from the heat and add the teriyaki sauce to the pan. Gently toss to combine and coat the prawns in the sauce.

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 sugar snaps in separate sections on top. Enjoy!