Teriyaki Prawn Poke Style Bowl
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Teriyaki Prawn Poke Style Bowl

Teriyaki Prawn Poke Style Bowl

with Zesty Jasmine Rice, Sugar Snaps and Kiwi Salsa

Aloha! Poke, pronounced poh-kay, is one of Hawaii's most well-known dishes. Poke means 'to slice' or 'cut crosswise into pieces' referring to the seasoned fish or shellfish which are placed alongside sliced veg and fresh fruit on a bed of grains. Comforting but healthy, poke is the perfect mix of flavours and textures.

Calorie Smart
Family Friendly
Climate Conscious

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


serving amount

150 grams

Jasmine Rice

1 unit(s)


1 unit(s)

Red Chilli

1 unit(s)


80 grams

Sugar Snap Peas

1 unit(s)

Garlic Clove

150 grams

King Prawns

(Contains Crustaceans)

75 grams

Teriyaki Sauce

(Contains Soya)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Olive Oil for the Salsa


Nutritional information

Energy (kJ)2188 kJ
Energy (kcal)523 kcal
Fat11.8 g
of which saturates2 g
Carbohydrate83.3 g
of which sugars18.5 g
Protein21.1 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press
Aluminum Foil
Rolling Pin


Cook the Rice

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

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 Sugar Snaps

Halve the sugar snap peas 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 sugar snaps 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.

Bring on the Prawns

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

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

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. 

Sprinkle over the crushed peanuts to finish.