Prawn & Peanut Buddha Bowl

METHOD

Step 1

Cook brown rice according to package instructions.

Step 2

Meanwhile, whisk together the lime juice, chilli flakes, sesame oil, salt and pepper in a medium bowl. Add prawns, toss to coat and leave to marinate for 10 minutes.

Step 3

Make the peanut sauce – Add peanut butter to a microwave safe jug or bowl, and microwave in 15 second intervals until it reaches a warm, sauce-like consistency. Add lime juice, soy sauce, sesame oil, sriracha, ginger and brown sugar, whisk until well combined. Add 1 tbsp of water at a time to thin out sauce if needed. Set aside.

Step 4

Divide brown rice, marinated prawns, avocado, radish and edamame into bowls. Drizzle with peanut dressing and sprinkle over sesame seeds. Serve with lime wedges.

INGREDIENTS

2/3 cup uncooked brown rice

Juice of 1 lime

1/2 tsp chilli flakes

1 tbsp sesame oil

Salt and pepper to taste

12 cooked Tassal Aussie Tiger Prawns

1/2 avocado, sliced

1 radish, thinly sliced

100g edamame, shelled

Black sesame seeds, to serve

Lime wedges, to serve

Coriander, to serve

Peanut Sauce:

1/4 cup smooth peanut butter

1 tbsp lime juice

1 tbsp soy sauce

1 tsp sesame oil

1 tsp sriracha

1 tsp freshly grated ginger

3 tsp brown sugar

1-3 tbsp water, if needed