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Coconut prawn and vegie bowl recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Creamy prawn dinner packed with veggies for a delicious and healthy meal.
Ingredients:
  • 125ml (1/2 cup) light coconut milk
  • 5.30 gm salt-reduced soy sauce
  • 7.20 gm honey
  • 1 long fresh red chilli, finely chopped
  • 1 tsp ground turmeric
  • 400g peeled green prawns, tails intact
  • 1/4 small red cabbage, shredded
  • 2 large carrots, peeled, peeled into ribbons
  • 200g snow peas, trimmed, thinly sliced lengthways
  • 1 red capsicum, deseeded, thinly sliced
  • 125.00 ml fresh basil leaves
  • 300g (2 cups) cooked quinoa, warmed
  • Lime wedges, to serve
Instructions:
  • In a jug, mix together the coconut milk, lime juice, soy sauce, honey, chili, and turmeric. Pour half of the mixture into a shallow dish. Save the rest for later. Add the prawns to the dish and toss to coat. Chill in the fridge for 10 minutes to marinate.
  • Mix together the cabbage, carrot, snow peas, capsicum, and basil in a large bowl.
  • Generously mist a sizable non-stick pan with oil and heat over high flame. Sear the prawns for 1-2 minutes on each side until they turn golden and are fully cooked.
  • Distribute the quinoa, cabbage mixture, and prawns into serving bowls. Drizzle the reserved coconut mixture on top and serve with lime wedges.

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