A fresh rice bowl with crisp fried prawns and crunchy vegetables. The creamy spicy mayo gives the bowl a mildly hot touch, just like at your favourite poké place.
Crispy prawn poké bowl
Region: Hawaii
Crispy prawn poké bowl
Region: Hawaii
Method
01
Cook the rice
Rinse the rice until the water is almost clear. Cook with the stated amount of water in a pan with a lid for approx. 10–12 min over a low heat. Leave to rest for 10 min, mix in the rice vinegar, sugar and salt and leave to cool in the fridge.
02
Prepare the vegetables
Cut the cucumber and carrot into fine julienne. Cook the edamame for a few minutes and drain. Drain the sweetcorn.
03
Spicy mayo
Mix the mayonnaise, sriracha, lime juice and sesame oil to a creamy sauce.
04
Bread the prawns
Clean the prawns. Dip them first through the flour, then the beaten egg and finally the panko.
05
Fry the prawns
Heat sunflower oil in a pan and fry the prawns golden brown and crisp. Drain briefly on kitchen paper.
06
Assemble and serve
Divide the rice between two bowls. Lay the prawns on top and add cucumber, carrot, edamame and sweetcorn. Spoon the spicy mayo over the bowl and finish with sesame seeds or spring onion. Serve immediately.
Tips & notes
Serve the prawns immediately after frying, so they stay crisp. Best made and eaten on the same day; keep leftovers chilled for a maximum of 1 day.
Variations
- Replace the prawns with chicken or steak from the other poké bowl variants for variety with the same base.
- Add diced mango for a fresh, sweet counterpart to the spicy mayo.
Contains:
Gluten
Eggs
Crustaceans
Soya
Sesame
Sulphites
| Calories | 686 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 62 g |
| Fat | 26 g |
| Fibre | 6 g |
Estimated values, calculated from standard nutritional values per ingredient.
