Prawn bowl

Freshly cooked prawns with potato salad, jasmine rice and leafy greens – a quick and healthy meal for when you're on the go.

Prawn bowl Credit: Kitti Gould

• serves

  1

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 200 g (1 cup) jasmine rice
• 35 g (¼ cup) frozen shelled edamame beans
• 5 cooked king prawns, peeled, intestinal tracts removed, tails intact, butterflied
• ¼ cup potato salad (store bought)
• ½ cup mesclun leaves
• ½ avocado, thinly sliced

To serve

• Kewpie mayonnaise
• pickled ginger
• wasabi
• soy sauce

Instructions

1. Wash and drain the rice. Bring a medium saucepan of water to the boil, add the rice and boil for 15 minutes or until tender. Drain well.
2. Meanwhile, bring a small saucepan of water to the boil. Add the edamame and cook for 4 minutes. Drain well.
3. Place the warm rice in a serving bowl, arrange the remaining ingredients over the top and serve with the mayonnaise, pickled ginger, wasabi and soy sauce on the side.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Faster Than Delivery

Watch The Full Episode Here

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Watch The Full Episode Here

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