Spicy Prawn Poke Style Bowl
with avocado, pickled carrot and cucumber salad- Crustaceans
- Soya
- Wheat
- Cereals containing gluten
- Sulphites
- Egg
- Mustard
Ingredients
1 unit(s)
Cucumber
2 unit(s)
Scallion
150 grams
Jasmine Rice
160 grams
Prawns
(Contains: Crustaceans)
1 unit(s)
Carrot
1 sachet(s)
Gochujang Paste
(Contains: Soya)
1 unit(s)
Avocado
1 sachet(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
2 sachet(s)
Honey
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 unit(s)
Lime
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Trim half the cucumber (double for 4p), then quarter lengthways. Chop widthways into small pieces. Halve the chilli lengthways, deseed then finely chop. Trim and thinly slice the scallion. Zest and halve the lime. Pop the cucumber, chilli (use less if you dont like the heat) and scallion into a bowl. Squeeze in half the lime juice, 1 tsp sugar and 1/4 tsp salt (double all for 4p). Season to taste salt and pepper. Mix together then set aside.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. Pop the carrot, apple cider vinegar and remaining lime juice in a bowl. Add a pinch of salt and sugar and keep stirring occasionally.
Place a pan on a medium-high heat with a drizzle of oil. Once hot, add the prawns. Season with salt and pepper and cook for 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Meanwhile mix the soy, gochujang and honey in a small bowl.
Halve the avocado and remove the pit. Then use a tablespoon to scoop out the flesh into a board. Cut in 1cm slices widthways.
Fluff up the rice with a fork and stir through the lime zest. Serve the rice in bowls and arrange onto it the fried prawns, cucumber salsa (including the juices), pickled carrot and sliced avocado separately. Dizzle over the gochujang sauce. Be careful it is spicy!
