Teriyaki Double Prawn Poke Style Bowl
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Teriyaki Double Prawn Poke Style Bowl

Teriyaki Double Prawn Poke Style Bowl

with Zesty Jasmine Rice, Sugar Snaps and Kiwi Salsa

This Teriyaki Double Prawn Poke Style Bowl is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Calorie Smart
Allergens:
Crustaceans
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Kiwi

1

Red Chilli

1

Spring Onion

1

Lime

150

Jasmine Rice

80

Sugar Snap Peas

1

Garlic Clove

300

King Prawns

(Contains Crustaceans)

50

Teriyaki Sauce

(Contains Soya)

Not included in your delivery

1

Olive Oil for the Salsa

300

Water for the Rice

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Nutritional information

Energy (kcal)503 kcal
Energy (kJ)2106 kJ
Fat6.4 g
of which saturates1.2 g
Carbohydrate82 g
of which sugars11.3 g
Protein32.3 g
Salt3.17 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Zester
Lid
Medium Saucepan
Pan
Garlic Press
Aluminum Foil
Paper Towel

Instructions

Make the Kiwi Salsa
1

Peel the kiwi, then cut into 1cm chunks. Halve the chilli lengthways, deseed, then finely chop.

Trim and thinly slice the spring onion. Zest and halve the lime.

Pop the kiwi, chilli and spring onion into a bowl and squeeze in the lime juice and olive oil for the salsa (see pantry for amount). Season with salt and pepper, mix together, then set aside.

Cook the Rice
2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Stir-Fry the Sugar Snaps
3

Halve the sugar snaps lengthways down the middle. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the sugar snap peas and stir-fry until tender, 2-3 mins.

Stir in the garlic and cook for 1 min, then pop the sugar snaps into a bowl and cover with foil to keep warm.

Bring on the Prawns
4

Return the pan to a medium-high heat and add a drizzle of oil. Drain the prawns and pat dry with kitchen paper.

Once hot, add the prawns to the pan. Season with salt and pepper and cook for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

Teriyaki Time
5

Remove the pan from the heat and pour in the teriyaki sauce.

Gently toss to combine and coat the prawns in the sauce.

Finish and Serve
6

Fluff up the rice with a fork and stir through the lime zest.

Share the rice between your bowls, then serve the teriyaki prawns, kiwi salsa (including the juices) and sugar snaps in separate sections on top.

Enjoy!