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Home > Recipes > Coconut, Chilli, Lemon Grass and Prawn Poke Bowl

Coconut, Chilli, Lemon Grass and Prawn Poke Bowl

  • 0 - 30 Minutes
  • Easy
  • Serves 2

A simple prawn poke bowl dish that can be prepared within 15 minutes, great as a quick lunch or dinner option when time is of the essence.



  • 250 g Tilda Basmati Rice: Coconut, chilli and lemongrass
  • 8-10 prawns, peeled and deveined
  • Dressing
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin seasoning
  • ½ teaspoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger, grated
  • Whites of 2 spring onions, sliced into rounds
  • 1 teaspoon Blue Hills Pepper berry Honey
  • Pinch of salt
  • Veggies
  • 3 baby cucumbers, sliced in half lengthways
  • 1 avocado, peeled and quartered, with one side of each quarter dipped in sesame seeds
  • 6 fine slices of zucchini
  • Greens of 2 spring onions, sliced diagonally

  1. Steam rice according to packet instructions. Put dressing ingredients into a small bowl
  2. Cook the prawns on a high heat for 3 minutes and pour the dressing over the prawns and turn off the heat
  3. Spoon rice into a serving bowl. Arrange the zucchini, baby cucumbers, and avocado around the inside edge of the bowl. Add the prawns, spring onion and a drizzle of the dressing on top