Spiced Prawn Rice Bowl Recipe

Asian cuisine · 336 calories

Spiced Prawn Rice Bowl recipe

About this recipe

Start your day with the vibrant flavors of the Spiced Prawn Rice Bowl. This Asian-inspired breakfast combines succulent prawns, fluffy long-grain rice, and a colorful mix of fresh vegetables, all infused with a creamy coconut milk sauce. The gentle heat from the assorted chilli pepper and the warmth of star anise add depth and complexity to every bite. Packed with 32g of protein, this dish is a powerhouse of nutrition, perfect for fueling your morning. Its wholesome ingredients and balanced macros make it an excellent choice for anyone looking to enjoy a delicious and nourishing meal. Whether you're serving it on a busy weekday morning or as a special weekend treat, this recipe is sure to delight your taste buds and keep you energized.

Ingredients

  • 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
  • 1 kg Rice
  • - Frozen Mixed Vegetables
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 300 G Assorted Chilli Pepper Sb Shichimi Tougarashi
  • - Star Anise
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Coriander Powder

Instructions

  1. 1. Rinse the rice thoroughly under cold water and soak for 15 minutes before cooking.
  2. 2. Bring a pot of water to boil, add the soaked rice, and cook until tender. Drain and set aside.
  3. 3. Heat 1 tablespoon of oil in a large pan and sauté the minced garlic and grated ginger until fragrant.
  4. 4. Add the prawns to the pan and cook for 3-4 minutes until they turn pink and opaque. Remove and set aside.
  5. 5. In the same pan, heat the remaining oil and add the frozen mixed vegetables. Stir-fry for 5 minutes.
  6. 6. Add the coconut milk, chilli pepper spice, star anise, and salt to the vegetables. Simmer for 3-4 minutes.
  7. 7. Return the cooked prawns to the pan and toss to coat them in the spiced coconut sauce.
  8. 8. Add the cooked rice to the pan and gently stir to combine all the ingredients evenly.
  9. 9. Cook for 2-3 minutes, ensuring the rice absorbs the flavors of the sauce.
  10. 10. Remove the star anise and garnish the dish with freshly chopped coriander before serving.