Prawn spring roll-inspired bowls
- Serves 4
- Prep time: 10 mins | Cooking time: 15 mins
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
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.