Prawn poke bowls with chilli lime dressed edamame beans and wasabi avocado cream

  By Petra  ,

October 12, 2018

  • Prep: 20 mins
  • Cook: 20 mins

Directions

1To make the chilli lime dressing: Whisk all the ingredients in a small bowl with a fork until well combined.

2To make the wasabi avocado cream: In a small bowl mix all the ingredients with a spoon or spatula until smooth.

3To prepare the vegetables: Remove any damaged outer leaves from the baby cos lettuce and discard. Slice off the root and then separate the leaves. Rinse under cold water and dry with paper towel. Peel the carrot and then cut in half lengthways then slice into very thin half-moons on the diagonal. Thinly slice the spring onion on the diagonal. Roughly chop the coriander including the stalk which has lots of flavour. Spray oil into a non-stick frying pan and place over a high heat. Once hot fry the carrot, spring onion and half the red cabbage for 2 mins. Remove vegetables from pan and mix in a bowl with the rest of the cabbage, edamame beans, half the coriander and the chilli lime dressing.

4To cook the prawns and rice: Return the pan to a high heat with another spray of oil. Remove the prawns from their pot and pat dry with paper towel. Once the pan is very hot add the prawns and season with a little salt. Cook for 1-2 mins or until the prawns turn pink and are no longer translucent. Remove the prawns from the pan onto a chopping board and allow to cool for a minute or two. While the prawns are cooling return the pan to a medium heat and add the steamed brown rice. Gently warm for 1-2 mins.

5

6To serve: Arrange cos leaves in bowls. Top with rice. Then vegetables and prawns. Sprinkle over remaining coriander. Dollop on wasabi avocado cream.

Ingredients

12 prawns

90g cooked brown rice

1 carrot

2 cups red cabbage, finely sliced

2 small or 1 medium spring onion

1/2 cup edamame beans, shelled

1 baby cos lettuce

Handful of coriander

1 tbsp sunflower seeds, toasted

For the chilli lime dressing:

3 tbsp lime juice

1 tbsp sesame oil

1 tsp siracha mild

1 tsp brown rice syrup or date syrup

For the wasabi avocado cream:

1/4 avocado, mashed

2 tbsp yoghurt

1/2 tbsp lime juice

1/2 tsp wasabi paste

Salt and pepper to taste

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