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Seared prawn poke bowls

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 4 people
Cooking Instructions:
  • 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.

  • 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.

Ingredients In your box:
  • 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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