This coconut Prawn Poke Salad Bowl is right up your alley! Light and healthy, and it only takes 20 minutes to make. Want to add a caption to this image? Click the Settings icon.
Typically, poke bowls are constructed with a base of seasoned rice, but I opted for vermicelli noodles. While you can go all out with toppings, I like to keep it simple and find flavours that complement each other. There’s definitely a knack to this but generally I work with flavours that I have matched before, but don’t forget to sometimes be adventurous. There is nothing wrong with throwing up something different. Poke is typically made with raw onion, typically a sweet onion. However, raw onion is not everyone’s thing, so I swapped it out for spring onion, which I think is a more of a subtle flavour and doesn’t over power the other ingredients. The real champion of the meal is the coconut prawns. I lightly breaded them with a brown bread crumb and cooked them with coconut oil. With my Poke bowls I like to add an element of sweet (raisins), Salty (prawns) and ingredients with a different texture (Snow peas) and Sweet Potato. This Coconut Prawn poke salad is just right for lunch or a light dinner.
Ingredients
3 x King Prawns, Vermicelli noodles, Cos Lettuce, Spinach, Cashew Nuts, Spring Onions, Sweet, Potato, Snow Peas, Raisins, Eggs (optional)
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