with fragrant rice and sweet chilli sauce
This crispy baked bang bang prawn bowl really lives up to its name. Served with fluffy fragrant rice, charred carrot and rich sweet chilli aioli, this truly is a knock-out dish.
Allergens
Utensils
Tags
Breadcrumbs
1 pack(s)
Carrot
1 unit(s)
Scallion
2 unit(s)
Cucumber
1 unit(s)
Sweet Chilli Sauce
1 sachet(s)
Soy Sauce
1 sachet(s)
Red Wine Vinegar
0.5 sachet(s)
Aioli
2 sachet(s)
Jasmine Rice
150 grams
Prawns
150 grams
Salt
0.25 tsp
Oil
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Pat the prawns dry with kitchen paper, transfer to a bowl and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Toss with half the aioli then coat with the breadcrumbs.
- Place the prawns on a lined baking tray.
- Drizzle over some oil and cook in the oven for 8-10 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
- Trim the cucumber and halve lengthways. Thinly slice widthways.
- Trim and thinly slice the scallion. Separate the green portions from the white.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot until tender, 4-5 mins.
- Add soy sauce and the whites of the scallion and cook for 1-2 mins.
- Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
- To make the bang bang sauce, combine half a vinegar sachet (per 2P), the sweet chilli sauce and the remaining aioli in a bowl.
- Fluff up the rice with a fork and divide between bowls.
- Top with crispy prawns, fried veg and sliced cucumber.
- Finish with a drizzle of bang bang sauce and a sprinkling of green scallion.
3365
kJ
Energy (kJ)
804
kcal
Energy (kcal)
40.3
g
Fat
4.1
g
of which saturates
90.3
g
Carbohydrate
17.9
g
of which sugars
0.6
g
Dietary Fiber
20.9
g
Protein
78
mg
Cholesterol
6
g
Salt
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
