Fast and full of flavour, this colourful dish makes a brilliant lunch or fuss-free supper.
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Bring a large saucepan of water to the boil, add the edamame beans, return to the boil and simmer for 9-10 minutes, then drain and set aside. Meanwhile, heat the rice according to pack instructions, then stand for 2 minutes to cool.
Return the pan to a medium-high heat and add the prawns, cooking for 2-3 minutes until heated through. Transfer to a chopping board and roughly chop.
Tip the rice into a mixing bowl. Stir through the soy sauce and mayonnaise, and then the prawns. Divide the rice between plates and top with the edamame beans and avocado. Serve with the crispy seaweed thins for scooping. A little sriracha and sliced salad onions go nicely on the side, too.
Leftovers
Edamame beans are a fantastic freezer standby. Use to give broths and soups a protein boost – or cook to pack instructions and whizz into a rough purée for serving on toast with poached eggs.
Typical values per serving when made using specific products in recipe
Energy | 2,448kJ/ 587kcals |
|---|---|
Fat | 32g |
Saturated Fat | 4.8g |
Carbohydrates | 41g |
Sugars | 4.3g |
Fibre | 10g |
Protein | 28g |
Salt | 2.1g |
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