Teriyaki Prawn Poke Style Bowl
with Zesty Jasmine Rice, Sugar Snaps and Kiwi Salsa
Aloha! Poke, pronounced poh-kay, is one of Hawaii's most well-known dishes. Poke means 'to slice' or 'cut crosswise into pieces' referring to the seasoned fish or shellfish which are placed alongside sliced veg and fresh fruit on a bed of grains. Comforting but healthy, poke is the perfect mix of flavours and textures.
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 unit(s)
Kiwi
1 unit(s)
Red Chilli
1 unit(s)
Lime
150 grams
Jasmine Rice
80 grams
Sugar Snap Peas
1 unit(s)
Garlic Clove
150 grams
King Prawns
(Contains Crustaceans)
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
75 grams
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
1 tbsp
Olive Oil for the Salsa
300 milliliter(s)
Water for the Rice
Nutritional information
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 0.25 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.
Zest and halve the lime.
Pop the kiwi and chilli (add less if you'd prefer things milder) 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.
Halve the sugar snap peas lengthways down the middle. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the sugar snaps 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.
Return the (now empty) pan to a medium-high heat with a drizzle of oil. Drain the prawns.
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.
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.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
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.
Sprinkle over the crushed peanuts to finish.
Enjoy!
