Teriyaki Prawn Bulgur Bowl
with smashed cucumber and pickled radish
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
160 grams
Prawns
(Contains: Crustaceans)
1 sachet(s)
Teriyaki Sauce
(Contains: Cereals containing gluten, Soya, Wheat May be present: Soya)
1 unit(s)
Chilli
150 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)
2 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
2 unit(s)
Cucumber
125 grams
Radish
Not included in your delivery
2 tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Trim and thinly slice the radish.
- Pop into a small bowl along with 1 tsp sugar (per 2P), ¼ tsp salt (per 2P) and half the apple cider vinegar.
- Mix together and set aside, continuing to stir frequently.
- Trim the cucumber then halve lengthways. Bash each half with the bottom of a pot or pan. Thinly slice widthways.
- In a separate bowl, toss the smashed cucumber with the soy sauce, remaining apple cider vinegar and 1 tsp sugar (per 2P).
- Set aside, continuing to stir occasionally.
- Place a pot over medium-high heat with a drizzle of oil.
- Add the lemongrass paste and cook until fragrant, 30 secs.
- Pour in 300ml salted water (per 2P) and bring to the boil.
- Stir in the bulgur, bring back to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins (or until ready to serve).
TIP: If you’re in a hurry you can boil the water in your kettle.
- Halve the chilli and discard the core and seeds. Finely chop.
- Place a pan over high heat with a good glug of oil.
- Once hot, fry the prawns until cooked, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Remove the pan from the heat and drain off any excess oil.
- Stir in the teriyaki sauce, half the sesame seeds and chilli (use less if you don't like spice).
- Add a splash of water to loosen the sauce if you feel it's too thick. Taste and season with salt and pepper, if required.
- Fluff up the bulgur with a fork and divide between bowls.
- Drain the pickling liquids from the radish and cucumber.
- Arrange the teriyaki prawns, cucumber and radish on top of the bulgur.
- Finish with a sprinkling of the remaining sesame seeds.
