· 2 cups uncooked brown rice & quinoa mix- cook according to packet
· 500g frozen cooked prawns (tails removed)
· 4 Tbsp reduced salt soy sauce
· 2 Tbsp sesame oil
· 1 Tbsp olive oil or oil spray
· 3 spring onions sliced (use whole stalk- save some green parts for garnish)
· 1 cup frozen edamame
· 2 cup shredded red cabbage or raw slaw mix
· 4 radishes, sliced thinly
· 1 cucumber, sliced thinly
· 1 avocado, diced
· Sesame seeds (garnish)
· 2 Tbsp sriracha or chilli sauce (more if you like it spicy!)
· 4 Tbsp light mayonnaise
1. Cook brown rice/quinoa according to packet instructions
2. Combine soy sauce, sesame sauce and spring onions in a medium bowl
3. Heat olive oil in a medium fry pan. Cook prawns until warm and transfer to soy sauce bowl to marinate
4. Defrost edamame by adding to a small pot of boiling water for 1 minute. Drain and leave to cool.
5. Prepare cucumber, radishes, avocado and red cabbage.
6. In a small bowl, mix sriracha and mayonnaise to create chilli mayonnaise
7. Divide rice evenly between 4 bowls while still warm. Top with prawns and mixed vegetables. Spoon prawn marinade over the top, drizzle with chili mayonnaise and sprinkle sesame seeds and green segments of spring onion as garnish.
This is a fun and simple recipe which is good for entertaining. Ingredients can be placed in separate bowls or on a platter and allow guests to create their own bowls.
Did you know? Prawns are a rich source of Selenium, an effective antioxidant that maintains healthy cells. They also contain high levels of Zinc, which is important to develop and maintain a healthy immune system.