Coconut, Chilli, Lemon Grass and Prawn Poke Bowl
A simple prawn poke bowl dish that can be prepared within 15 minutes, great as a quick lunch or dinner option when time is of the essence.
- 0 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 250 g Tilda Basmati Rice: Coconut, chilli and lemongrass
- 8-10 prawns, peeled and deveined
- Dressing
- 1 tablespoon soy sauce
- 1 tablespoon mirin seasoning
- ½ teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger, grated
- Whites of 2 spring onions, sliced into rounds
- 1 teaspoon Blue Hills Pepper berry Honey
- Pinch of salt
- Veggies
- 3 baby cucumbers, sliced in half lengthways
- 1 avocado, peeled and quartered, with one side of each quarter dipped in sesame seeds
- 6 fine slices of zucchini
- Greens of 2 spring onions, sliced diagonally
Method
-
Steam rice according to packet instructions. Put dressing ingredients into a small bowl
-
Cook the prawns on a high heat for 3 minutes and pour the dressing over the prawns and turn off the heat
-
Spoon rice into a serving bowl. Arrange the zucchini, baby cucumbers, and avocado around the inside edge of the bowl. Add the prawns, spring onion and a drizzle of the dressing on top
