Prawn brown rice poke bowl

Yields1 ServingPrep Time20 minsTotal Time20 mins

Weeknight dinner sorted in a flash. Super healthy. Super quick to make. No cooking required if you use microwave rice packs. How good is that?

16 peeled cooked Australian prawns(Use 20 prawns for larger serves.)

200 g thinly shaved white cabbage

200 g thinly sliced pineapple

4 baby cucumbers, thinly sliced lengthways

⅔ cup coriander sprigs

Warm brown rice, to serve(Optional: Use 2x 90 sec Microwave Rice Packs)

Thinly sliced long green chilli, toasted coconut flakes and lime wedges, to serve

Coconut-Green Chilli Dressing

80 ml coconut milk

2 tbsp vegetable oil

2 tsp rice vinegar

2 tsp finely grated ginger

1 tsp soy sauce

Juice of 1 lime

½ long green chilli, thinly sliced, plus extra to serve

½ garlic clove, finely grated

For Coconut-Green Chilli Dressing:

Shake dressing ingredients in a jar to combine and season to taste.

For Poke Bowl:

Combine prawns, cabbage, pineapple, cucumber and coriander in a bowl, drizzle with dressing to taste and toss lightly to combine.

Divide warm rice among serving bowls, top with prawn mixture, drizzle with extra dressing to taste, scatter with chilli and coconut flakes and serve with lime wedges.

Serves 4.

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Prawn brown rice poke bowl