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Sesame Soy Prawn Rice Bowls

By not-recognized
Made quick and easy using microwavable rice, these tasty rice bowls – come with crunchy prawns, firm and buttery edamame and a sweet sticky sesame dressing. Ready in just 30 minutes, this recipe is great for a midweek…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 2 tbsp of sesame oil
  • 2 tbsp of soy sauce
  • 1 garlic clove, crushed or grated
  • 1 tsp of ginger, grated
  • 500 g of microwave wholegrain rice
  • 300 g of cooked king prawns
  • 1 tbsp of cornflour
  • 200 g of frozen edamame, soaked in boiling water for 5 mins until tender, then drained
  • 1 carrot, grated and sliced into matchsticks
  • 2 limes, zested and juiced
  • 4 spring onions, finely chopped
  • 2 tbsp of sesame seeds

Method

4 steps

  1. Step 1

    In a medium sized bowl add the sesame oil, soy sauce, garlic and ginger and whisk until combined. Add the prawns, mix, then leave to marinate for at least 5 mins while you prepare the rest.

  2. Step 2

    Bring a large pan of salted water to the boil. Add the rice and cook according to the pack instructions. Or use 2 packets of pre-cooked microwave rice.

  3. Step 3

    Heat a non-stick pan over a medium-high heat. Tip in the prawns and marinade and cook for 1-2 mins. Scoop out the prawns, reserving the sauce, then stir through the cornflour. The sauce should thicken into a silky sauce, but add a splash of water if it’s too thick.

  4. Step 4

    Evenly distribute the warm rice between four bowls, top with the prawns, carrots, edamame beans and sauce. Add the lime juice and zest, then finish with spring onions and a sprinkle of sesame seeds.