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Poke-style prawn and avocado bowls
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This traditional Hawaiian way of preparing seafood is all the rage right now. You’ll usually and raw tuna tossed in the soy dressing, but we think prawns work just as well.
150g sushi or jasmine rice
2 tbsp Japanese rice vinegar
2 tsp caster sugar
1⁄4 red cabbage, finely shredded
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp grated fresh root ginger
1 jalapeno chilli, deseeded and finely chopped
2 essential Waitrose salad onions, finely chopped
150g essential Waitrose cooked king prawns
1 avocado, diced
handful coriander leaves, chopped
1. Cook the rice according to pack instructions; drain. Mix the vinegar, sugar and a pinch of salt. Stir half through the cooked rice and toss the other half with the cabbage in a separate bowl.
2. Mix the soy sauce, sesame oil, ginger, chilli and salad onion in a bowl. Toss the prawns in and leave to marinate for 5 minutes. Toss through the avocado and coriander leaves. Divide the rice between bowls, then top with the prawns and cabbage. The dish is great sprinkled with sesame seeds and served with pickled cucumber on the side.
Typical values per serving: