King Prawn Rice Bowl

Fresh, crunchy and full of aromatic flavour. Juicy king prawns, crunchy mange tout and mini corn come together with red peppers and spring onion in this healthy prawn rice bowl. I pack loads of coriander in as I think it compliments this dish no end. The sauce is heavenly and made up of hoisin, soy, coconut milk and lots of fresh lime juice squeezed in. I cook the rice in a mix of water and coconut milk light to give it a gentle coconut taste. Quick, easy, healthy and delicious. Enjoy!

Serves 3

Ingredients

1 cup rice ( cooked in 1 cup water and 3/4 cup coconut milk light

200g king prawns

150g mange tout

130g mini corn

1/2 red pepper – sliced into strips

Tablespoon poppy seeds

Tablespoon toasted sesame oil

Coriander (optional but recommended)

Sauce

2 cloves garlic – minced

Thumb size piece of ginger – grated

Juice of 1 lime

2 tablespoons hoisin sauce

1 tablespoon honey

1 tablespoons rice wine vinegar

1 tablespoon soy sauce

Salt and cracked black pepper to season

3 tablespoons coconut milk light.

Method

Start by cooking your rice in a separate pan. Rinse thoroughly in a sieve and tip in 1 cup of water and 3/4 cup of coconut milk light to give the rice a gentle coconut flavour. Cook low and slow with the lid on until all the liquid has evaporated. I would recommend cooking the rice first as it will be fine to sit and rest for a few extra minutes with the lid on while you cook the prawns and veg.

Start by rinsing your vegetables

Chop your corn into three pieces and your pepper into strips, then chop your spring onion into 1cm pieces.

Mix up your sauce in a small bowl and set aside.

Add your sesame oil to the wok and heat over a moderate heat adding your veg along with a tablespoon of the sauce and stir frying for a few minutes to lightly soften. You don’t want to over cook it as you want it to have a crunch when you bit into it.

Now add your prawns and the rest of the sauce. Stir fry for another couple of minutes so the prawns are warmed through if fresh and cooked through if frozen.

Once the rice is cooked transfer your rice to bowls and top with the prawn and vegetable mix.

Sprinkle over your poppy seeds and fresh coriander if desired.