PRAWN POKE BOWLS
PRINT RECIPE PDF

Poke bowls are such a versatile, easy meal. Load them up with all your favourite ingredients! These prawn poke bowls feature mango and avocado, as well as a refreshing sesame dressing.

Poke bowls are such a versatile, easy meal. Load them up with all your favourite ingredients! These prawn poke bowls feature mango and avocado, as well as a refreshing sesame dressing.

Prawns can easily be swapped out for something else. If you’re not keen on seafood, try boneless, skinless chicken thighs or sliced beef rump steak. And if you’re lucky enough to have access to really fresh salmon or tuna, one (or both) of these would be absolutely delish!

 

PRINT RECIPE PDF
Poke bowls are such a versatile, easy meal. Load them up with all your favourite ingredients! These prawn poke bowls feature mango and avocado, as well as a refreshing sesame dressing.

PRAWN POKE BOWLS

Keyword: MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 25 minutes
Serves: 4

Poke bowls are such a versatile, easy meal. Load them up with all your favourite ingredients! These prawn poke bowls feature mango and avocado, as well as a refreshing sesame dressing.

QUICK PRINT

Ingredients

SALAD

  • 1/4 green cabbage
  • 1/2 telegraph cucumber
  • 1/2 small red onion*
  • 1 red capsicum
  • 1 mango
  • 1 avocado
  • 1 cup frozen edamame beans (150g)

DRESSING

  • 1 clove garlic
  • 1 1/2 tsp grated fresh ginger
  • 3 1/2 Tbsp soy sauce
  • 1 Tbsp apple cider vinegar
  • 1 1/2 Tbsp sesame oil
  • 1 Tbsp honey

SESAME SEEDS AND PRAWNS

  • 1 Tbsp sesame seeds
  • 1 Tbsp olive oil
  • 500 g frozen prawn cutlets (heads removed), defrosted (1lb 2oz)

TO SERVE

  • 2 x 250 g microwave pouches brown rice with chia seeds (2 x 8.8oz)
  • Shredded dried seaweed (optional)

Instructions

  1. PREPARE SALAD

    Finely shred cabbage. Dice cucumber and red onion. Slice capsicum and mango into strips. Dice avocado. Place edamame beans in a heat-proof bowl and pour boiling water over the top. Leave for 5 minutes, then drain.

  2. MAKE DRESSING

    Meanwhile, prepare dressing. Crush garlic. Place garlic, ginger, soy sauce, vinegar, sesame oil and honey in a small jar. Shake well to combine.

  3. COOK SESAME SEEDS AND PRAWNS

    Heat a large frying pan over medium-high heat. Add sesame seeds and cook for a couple of minutes, until toasted. Remove into a small bowl. Heat olive oil in the pan, then add prawns and season well with salt and pepper. Cook prawns for 3-4 minutes, until they have turned pink and opaque.

  4. SERVE

    Microwave rice according to instructions on the packet. Divide rice and salad ingredients between individual serving bowls. Top with prawns and drizzle dressing over the top. Finish with a sprinkle of sesame seeds and shredded dried seaweed, if using.

Recipe Notes

WINE MATCH: A Gewürztraminer is the perfect pairing.
GLUTEN-FREE OPTION: Make sure you use gluten-free soy sauce.
INGREDIENT NOTES / SWAPS: Crunchy lettuce can be used instead of cabbage. Prawns could be replaced with fresh salmon or tuna - eat it raw (you can marinate it in half of the dressing while you prepare the rest of the meal, if you like) or have it cooked. Diced, cooked chicken thighs are a great non-seafood option. Beef rump steak would work too (cook whole, leave to rest, then slice into strips to serve). Choose your favourite microwave pouches of rice if you can’t find any with chia seeds.
STORING AND REHEATING: Store edamame beans, prawns and rice together - reheat in the microwave. Keep salad in a separate container. Assemble poke bowls just before serving.
* Shared with the dukkah crusted chicken recipe as part of this week’s menu.

 

ALSO ON THE MENU

 

WANT TO SHARE?

Leave a Reply

Your email address will not be published. Required fields are marked *