Prawn spring roll-inspired bowls
Gluten free prawn bowls inspired by spring rolls. These delicious bowls combine garlic prawns with light rice noodles, carrot, cucumber and a creamy peanut butter sauce that packs a punch.
Ingredients
Method
Ingredients
- 400g frozen raw prawn cutlets, defrosted and deveined
- 4 cloves garlic, minced
- 200g rice noodles
- ½ cup smooth peanut butter
- 3 Tbsp lime juice
- 2 Tbsp tamari soy sauce
- 2 Tbsp honey
- 2 carrots, peeled and shredded
- ½ cucumber, thinly sliced
Method
- In a large bowl combine prawns and three cloves of garlic. Season with salt and pepper. Mix well to combine.
- Heat a large frying pan to medium-high heat with a drizzle of oil.
- Cook the prawns for a few minutes on each side or until just cooked through. Cook the rice noodles as per pack instructions.
- In a small jug or bowl combine peanut butter, the remaining garlic, lime juice, tamari soy sauce, honey and a generous drizzle of oil. Whisk until well combined. Add hot water to thin the sauce if needed.
- Divide the rice noodles into bowls, then add prawns, carrot and cucumber. Drizzle over the peanut dressing, then serve and enjoy.