20 Minute Honey Garlic Prawn Rice Bowls
These honey garlic prawn rice bowls are the perfect combination of sweet and savoury. Sticky, saucy prawns are piled over jasmine rice with fresh cucumber, carrot and pickled red onion. It's a quick, easy dairy free dinner that comes together in under 30 minutes.
Servings 4 servings
Calories 414kcal
Equipment
Ingredients
For the honey garlic sauce:
- ⅓ cup honey
- 60 ml soy sauce
- 1 tablespoon rice wine vinegar
- 4 garlic cloves crushed
- 1 tablespoon fresh ginger minced
- 1 teaspoon cornflour/cornstarch
For the bowls:
- 500 grams raw prawns/shrimp peeled and deveined
- 1 tablespoon olive oil
- 3 cups cooked jasmine rice about 550 grams
- 1 cucumber thinly sliced
- 2 carrots grated or julienned
- 1 cup pickled red onion
- 2 spring onions/green onions finely sliced
- sesame seeds to serve
Instructions
- In a small bowl, whisk together the ⅓ cup honey, 60 ml soy sauce, 1 tablespoon rice wine vinegar, 4 garlic cloves, 1 tablespoon fresh ginger, 1 teaspoon cornflour/cornstarch until smooth.
- Heat the 1 tablespoon olive oil in a large frying pan over medium-high heat. Add the 500 grams raw prawns/shrimp in a single layer and cook for 1 to 2 minutes per side, or until just pink and cooked through. Transfer to a plate.
- Reduce the heat to medium. Pour the sauce into the same pan and cook for 2 to 3 minutes, stirring often, until it thickens into a glossy glaze.
- Return the prawns to the pan and toss until evenly coated. Cook for another 30 seconds, just until heated through.
- Divide the 3 cups cooked jasmine rice between four bowls. Top with the 1 cucumber, 2 carrots and 1 cup pickled red onion. Spoon over the honey garlic prawns, then garnish with 2 spring onions/green onions and sesame seeds.
Notes
Gluten free option: use tamari or a gluten free soy sauce, and check your other sauces are gluten free.
Quick pickled cucumber: use this in place of the fresh cucumber in the bowls.
1 cucumber
2 tablespoons rice wine vinegar
1 teaspoon white sugar/granulated sugar
½ teaspoon salt Thinly slice the cucumber using a mandoline or a knife. In a jar or container, mix the rice wine vinegar, sugar and salt until the sugar dissolves. Add the cucumber slices and toss to coat. Let it sit for at least 10 minutes. Prawns: fresh or thawed frozen prawns both work. Pat frozen ones dry before cooking. Storage: best assembled fresh. Store components separately in the fridge and eat the cooked prawns within 1 to 2 days.
2 tablespoons rice wine vinegar
1 teaspoon white sugar/granulated sugar
½ teaspoon salt Thinly slice the cucumber using a mandoline or a knife. In a jar or container, mix the rice wine vinegar, sugar and salt until the sugar dissolves. Add the cucumber slices and toss to coat. Let it sit for at least 10 minutes. Prawns: fresh or thawed frozen prawns both work. Pat frozen ones dry before cooking. Storage: best assembled fresh. Store components separately in the fridge and eat the cooked prawns within 1 to 2 days.
Nutrition
Calories: 414kcal | Carbohydrates: 69g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 1557mg | Potassium: 506mg | Fiber: 3g | Sugar: 28g | Vitamin A: 5375IU | Vitamin C: 8mg | Calcium: 120mg | Iron: 1mg
