Teriyaki Double Prawn Poke Style Bowl
with Zesty Jasmine Rice, Green Beans and Kiwi Salsa
This delicious Teriyaki Double Prawn Poke Style Bowl has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
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.
Ingredients
1
Kiwi
1
Red Chilli
1
Spring Onion
1
Lime
150
Jasmine Rice
80
Green Beans
1
Garlic Clove
300
King Prawns
(Contains Crustaceans)
25
Salted Peanuts
(Contains Peanut May contain Nuts)
75
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
1
Olive Oil for the Salsa
300
Water for the Rice
Nutritional information
Utensils
Instructions
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).
Peel the kiwi, then cut into 1cm chunks. Halve the red chilli lengthways, deseed, then finely chop.
Trim and thinly slice the spring onion. Zest and halve the lime.
Pop the kiwi, chilli (add less if you'd prefer things milder) and spring onion into a medium bowl. 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.
Trim and halve the green beans. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
Pop the green beans into a bowl and cover with foil to keep warm.
Return the (now empty) pan to a medium-high heat with 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.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
Once the prawns are cooked, remove the pan from the heat and pour in the teriyaki sauce.
Gently toss to combine and coat the prawns in the sauce.
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 green beans in separate sections on top.
Sprinkle over the crushed peanuts to finish.
Enjoy!
