Sticky Szechuan Prawn Bowl with Fragrant Rice and Charred Carrot

⏱ 15m prep + 20m cook = 35 min 🍽 4 portions 📋 HF Card 4

seafoodprawnsasianrice

Ingredients (for 4)

raw king prawns 300 g

jasmine rice 320 g

panko breadcrumbs 80 g

carrots — Cut into batons for charring 2 whole

cucumber 0.5 whole

spring onion 2 whole

lime 1 whole

egg — Beaten, for coating 1 whole

hoisin sauce 3 tbsp

sweet chilli sauce 2 tbsp

soy sauce 2 tbsp

rice vinegar 1 tbsp

sesame oil 1 tsp

sesame seeds 1 tbsp

Instructions

1. Cook jasmine rice per packet instructions.

2. Peel and cut carrots into batons. Char in a dry hot pan or under grill for 5–6 mins until edges are dark. Set aside.

3. Dip prawns in beaten egg then coat in seasoned panko breadcrumbs. Shallow-fry in oil over medium-high heat for 2–3 mins per side until golden and cooked through.

4. Slice cucumber into ribbons or thin rounds. Toss with a little rice vinegar and sesame oil.

5. Mix hoisin sauce, soy sauce and sweet chilli into a dipping sauce.

6. Assemble bowls: rice, charred carrots, cucumber, crispy prawns. Drizzle with sauce. Top with sliced spring onion and sesame seeds. Serve with lime wedges.