Chilli and garlic prawn rice bowls

Name: Chilli and garlic prawn rice bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 165 g pack king prawns; 1 tbsp Cooks’ Ingredients Chilli & Garlic Sauce; 1 bunch salad onions, halved lengthways; 25 g pack coriander, roughly chopped; 1 lime, juice of ½, ½ cut into wedges; 1 tbsp Vegetable oil; 160 g pack baby sugar snap peas; 130 g packs Veetee Steam Filtered Sticky Rice; 2 tsp Clearspring Organic Furikake Sprinkle

If happiness came in a bowl, this would be it. We’ve used salad onions and sugar snaps, but add any veg you fancy.

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Low in saturated fatHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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165g pack king prawns
1 tbsp Cooks’ Ingredients Chilli & Garlic Sauce
1 bunch salad onions, halved lengthways
¼ x 25g pack coriander, roughly chopped
1 lime, juice of ½, ½ cut into wedges
1 tbsp Vegetable oil
160g pack baby sugar snap peas
2 x 130g packs Veetee Steam Filtered Sticky Rice
2 tsp Clearspring Organic Furikake Sprinkle

Put the prawns in a bowl with the chilli sauce and a pinch of salt; cover and chill for 15 minutes.
Meanwhile, set a large frying pan over a high heat and add the salad onions. Weigh down with a smaller pan lid and a can of beans on top; cook for 2-4 minutes on each side until softened and charred. Put on a board and let cool slightly, then roughly chop. Transfer to a pestle and mortar with a pinch of salt and bash to form a rough paste. Add the coriander, lime juice, ½ tbsp oil and 1 tbsp water; stir. Season with a pinch of salt if needed and set aside.
Add the remaining ½ tbsp oil to the same pan, set over a medium-high heat and stir fry the prawns and sauce with the sugar snaps for 3-4 minutes, until the prawns are pink, opaque and cooked through and the chilli sauce piping hot throughout. Meanwhile, heat the rice according to pack instructions. Transfer to bowls, then top with the prawn mixture, salad onions and furikake. Serve with the lime wedges for squeezing.