No Chop Teriyaki Prawn Donburi Bowl
with Stir-Fried Veggies & Pickled Ginger
- Crustaceans
- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- May contain traces of allergens
For our take on the Japanese ‘donburi’, we decided that it would only be right to lace tender prawns with an umami teriyaki sauce. With an equally tasty Japanese-style stir-fried veggies and a bed of fluffy rice, this dish gets 5 stars from us. Arigato!
Ingredients
1 packet
Asian Stir-Fry Mix
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Pickled Ginger
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 tsp
brown sugar
Utensils
Cooking Steps
• Microwave the basmati rice until steaming, 2-3 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium- high heat. • Cook Asian stir-fry mix until tender, 4-5 minutes. Season and transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add teriyaki sauce and brown sugar, and toss to combine.
• Divide rice between bowls. • Top with Japanese veggies and teriyaki prawns. Spoon over any remaining teriyaki sauce. Garnish with pickled ginger. Enjoy!
