Prawn poke bowl

Name: Prawn poke bowl
Cook time: 15 min
Yield: 4

with chilli lime slaw and citrus sprinkle

Ready in around 15 mins

RECIPE FACT:

Poke bowls date back to pre-colonial times and were created around Polynesia using freshly caught fish.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE SLAW:

Roughly chop the coriander including the stalks and set aside. Place the Asian style slaw into a salad bowl. Slice the radishes in half, then slice finely and add to the salad bowl. Just before serving, pour in half the chilli lime dressing, season with salt and toss to combine.
2. TO COOK THE CHARRED EDAMAME AND RICE:

Spray oil into a non-stick frying pan and place over a high heat. Once hot add the edamame and cook for 2-3 mins stirring occasionally to create a char. Open the bag of steamed brown rice, squeezing gently to break up any large clumps then add to the pan. Season with salt and cook for 1-2 mins. Remove from the pan and cover to keep warm.
3. TO SEAR THE PRAWNS:

Remove the prawns from their pot and pat dry with a paper towel. Sprinkle the citrus sprinkle onto a plate and press each side of the prawn to coat. Return the pan to a high heat with a drizzle of oil. 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 - you may need to do this in batches.
TO SERVE:

Arrange chilli lime slaw and charred edamame and rice into bowls. Top with seared citrus togarashi prawns. Dollop with wasabi avocado cream and sprinkle over coriander. Drizzle with the remaining chilli lime dressing.