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Prawn poke bowl

with chilli lime slaw and citrus togarashi

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:
  • Energy: 2266kj (542Kcal)
  • Protein: 29g
  • Carbohydrate: 36g
  • Fat: 32g
  • Contains: Crustacea, Milk, Peanut, Soy, Sesame
Serving Amount:
Serves 1 person
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. Using half the radish, 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 packaging and pat dry with a paper towel. Sprinkle the citrus togarashi onto a plate and press each side of the prawns 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, charred edamame and rice into a bowl. Top with seared citrus togarashi prawns. Dollop with wasabi avocado cream and sprinkle over coriander. Drizzle with the remaining chilli lime dressing.

Ingredients In your box:
  • 1 pot of prawns
  • 1 bag of steamed brown rice
  • 1 pot of chilli lime dressing
  • 1 pot of wasabi avocado cream
  • 1 sachet of citrus togarashi
  • 1 bag of Asian style slaw
  • 1 pot of edamame
  • 1 radish
  • 1 bag of coriander

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