Lunch
Peri-Peri and Mango Glazed Prawn Bowl
A Portuguese-African inspired bowl, tiger prawns tossed in a peri-peri and mango glaze where the chilli heat and fruit sweetness and lime acidity are all structural, served over coconut rice with avocado and shredded red cabbage.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
16gFat
62gCarbs
12gSugar
8gFiber
680mgSodium
172mgChol
0gSat Fat
Goes well with
Modelo Especial
local
Mango Lassi
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Whisk mango chutney, peri-peri sauce, lime juice, grated garlic, and olive oil in a bowl. Toss prawns to coat evenly. Toss shredded red cabbage with 1 tsp lime juice and salt. Slice avocado. Measure rice, coconut milk, and water.
2
Boil
Combine coconut milk, water, and salt in a small saucepan. Bring to a boil over high heat, add rice, cover, reduce heat to low, and cook 12 minutes until liquid absorbs. Remove from heat and rest covered 5 minutes.
3
Sear
Heat a frying pan over high heat until smoking. Add glazed prawns in a single layer without crowding. Cook 1.5 to 2 minutes per side until pink, curled, and glaze caramelizes at the edges.
4
Plate
Spoon coconut rice into a bowl. Arrange seared prawns, avocado slices, and pickled red cabbage over rice. Scatter fresh coriander on top. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g raw tiger prawns
- 3 tbsp3 tbsp mango chutney
- 3 tbsp3 tbsp peri-peri sauce
- 4 tbsp4 tbsp lime juice
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 180g180g jasmine rice
- 200ml200ml coconut milk
- 160ml160ml water
- 2 pinch2 pinch fine sea salt
- 11 avocado
- 160g160g red cabbage
- 20g20g fresh coriander
- 22 lime
