These chilli and lime prawn bowls take 15 minutes to make and they are super fresh and zingy! With ButcherCrowd wild caught prawns. Save this recipe for your next quick and balanced meal. Hope you enjoy!
Serves 2
Prawns:
200-250g raw prawns, tails removed
1/2 tsp chilli powder
Sprinkle of salt
Juice of 1 lime
1 cup brown rice (I used microwave rice)
2 lebanese cucumbers, chopped
1 cup frozen edamame, cooked
2 tsp sesame seeds
1 tbs rice wine vinegar
1/2 tbs sesame oil
1/2 avocado, sliced
1 lime, halved, to serve
Season the prawns with chilli, salt and lime juice. In a large saucepan over high heat, cook the prawns for 2-3 minutes on each side until cooked through. Prepare the edamame cucumber salad by combining the cooked edamame, cucumber, rice wine vinegar, sesame oil and sesame seeds in a bowl. Serve the prawns with cooked brown rice, edamame salad, sliced avocado and fresh lime. Enjoy!
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