Prawn Rice Bowl
Makes / serves: 2 portions
Your method, with draft quantities
Method
- Cook 120g basmati rice with 300ml water using the linked Plain Basmati Rice method (60g rice to 150ml liquid).
- Boil eggs for 8 minutes, plunge into iced water and peel.
- Pat the prawns dry, then toss with the oil, paprika, a pinch of five spice, salt and pepper.
- Preheat the air fryer to 190°C. Spread the prawns in a single layer and cook for about 4–7 minutes depending on size, turning halfway. Brush with hoisin and sprinkle with everything bagel seasoning for the final 1–2 minutes. Check the prawns are opaque throughout; cook in batches if necessary.
- Char the corn in a hot pan and steam the tenderstem broccoli while the prawns cook.
- Build bowls with the basmati rice, prawns, halved boiled eggs, sliced avocado, charred corn and tenderstem broccoli. Serve straight away.
Recipe details
The same bowl ingredients and seasoning as Salmon Rice Bowl, with prawns instead of salmon. Prawns cook much faster than salmon.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Plain Basmati Rice
4 side portions. Use the amount specified in the main recipe.
- 240g basmati rice.
- 600ml water.
- pinch salt.
- Rinse rice and drain.
- Put in a saucepan with water and salt.
- Bring to boil, cover tightly, turn to lowest heat for 10 minutes.
- Turn off and leave covered on the same ring for 10 minutes, then fluff.
- Adjust only if your pan or hob behaves differently.