"Have a taste of this! This bowl's full a' juicy jumbo prawns, brown rice, pickled radishes, creamy avo and carrot ribbons – and it tastes as good as it looks! Finish off with a drizzle of zingy ginger and lime dressing."
Prep Time
20 min
Cuisine
American
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248g jumbo king prawns<span class="strong">†</span>
1 avocado
1 rice vinegar sachet (15ml)
1 black sesame seed sachet (5g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
483 kJ 115 kcal
2292 kJ 547 kcal
Fat of which saturates
5.1 g 1 g
24.3 g 4.7 g
Carbohydrate of which sugars
10.2 g 2.2 g
48.4 g 10.4 g
Fibre
1.6 g
7.6 g
Protein
6.1 g
29.1 g
Salt
0.54 g
2.55 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
125g seasonal radishes
radishes
100g brown rice
brown basmati rice (100%)
1 carrot
carrot
248g jumbo king prawns
king prawns (crustacean) 93%, added water, salt. May contain molluscs
1 avocado
avocado
1 rice vinegar sachet (15ml)
rice vinegar, salt
1 black sesame seed sachet (5g)
Whole hulled black sesame seeds (100%). Produced in a factory that handles nuts, soya, mustard, celery and fish.
Allergens
Allergens highlighted by † (gluten, soya, crustacean, sesame)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite
Once cooked, drain and return it to the pot and keep covered until serving
2
While the rice is cooking, slice the radishes as finely as you can
Add the sliced radishes and rice vinegar to a small bowl and set aside to pickle
3
Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
Cut the avocado[s] in half lengthways and remove the stone[s]using a teaspoon
Using a spoon, scoop the avocado out of its skin and slice thinly
4
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut the lime[s] in half
Combine the grated ginger, soy sauce and the juice from half the lime with 1 tbsp [2 tbsp]vegetable oil and 1 tbsp [2 tbsp]water
Give it a good mix up – this is your ginger and lime dressing
5
Heat a large wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp]vegetable oil over a high heat
Once hot add the jumbo king prawns and cook for 6-7 min or until cooked through
6
Trim, then slice the spring onion[s] finely
7
Once the prawns are cooked through, remove from the heat and add the chilli jam and juice from the remaining lime
Stir it all together until fully coated – these are your sweet chilli prawns
8
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