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Prep Time
20 min
Cuisine
American
"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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
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
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
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
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
Trim, then slice the spring onion[s] finely
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
Serve the sweet chilli prawns with the cooked brown rice, carrot ribbons, sliced avocado and pickled radishes to the side
Drizzle over the ginger and lime dressing
Garnish with the spring onion and black sesame seeds
Enjoy!