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Seared prawn poke bowls

Name: Seared prawn poke bowls
Cook time: 15 min
Yield: 2

with chilli lime dressed vegetables and wasabi avocado cream

Ready in around 15 mins

RECIPE FACT:

The edamame beans in our prawn poke bowls are high in protein and low in carbohydrates meaning unlike other beans they do not raise blood sugar levels, keeping you fuller for longer!

Nutritional Info:

Energy: 2282kj (545Kcal)
Protein: 39g
Carbohydrate: 34g
Fat: 28g
Contains: Crustacea, Soy, Sesame, Milk

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Using half the baby cos separate the leaves. Rinse under cold water and dry with paper towel or salad spinner. Peel the carrot, cut in half lengthways and slice into very thin half-moons on the diagonal. Thinly slice the spring onions on the diagonal. Roughly chop the coriander including the stalk which has lots of flavour.
2. TO COOK THE VEGETABLES:

Spray oil into a non-stick frying pan and place over a high heat. Once hot add the carrot and edamame and cook for 2-3 mins stirring occasionally to create a char. Add the spring onion and half the red and green cabbage and cook for a further 2 mins. Add the vegetables to a salad bowl with the rest of the cabbage, half the coriander and the chilli lime dressing. Season with salt and pepper and toss to combine.
3. TO 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 a 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. Return the pan to a medium heat and add the steamed brown rice. Gently warm for 1-2 mins.
TO SERVE:

Arrange cos leaves in bowls. Top with rice. Add vegetables and prawns. Sprinkle over remaining coriander. Dollop on wasabi avocado cream and sprinkle over toasted sunflower seeds.