Seared prawn poke bowls
Ready in around 15 mins
- Energy: 2282kj (545Kcal)
- Protein: 39g
- Carbohydrate: 34g
- Fat: 28g
- Contains: Crustacea, Soy, Sesame, Milk
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1. TO PREPARE THE VEGETABLES:
Separate the baby cos leaves. Rinse under cold water and dry with paper towel or salad spinner. Peel the carrots, 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.
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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.
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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.
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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.
- 1 pot of prawns
- 1 bag of steamed brown rice
- 1 pot of edamame
- 1 pot of chilli lime dressing
- 1 pot of wasabi avocado cream
- 1 sachet of toasted sunflower seeds
- 1 bag of red and green cabbage
- 1 baby cos lettuce
- 2 carrots
- 3 spring onions
- 1 bag of coriander
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