This sweet chilli prawn bowl is the epitome of healthy eating at it's best, it's full of goodness AND flavour, the two most important things! Plus the preparation time is minimal so there's really no excuse not to give this one a whirl! I've used shell on prawns from Sainsbury's
because the colours are so vibrant, I do peel the shells before cooking but I prefer leaving the tails on for decoration. If you prefer, you could use shelled prawns instead, the recipe is very
versatile. The sweet chilli sauce caramelises during cooking giving the sticky texture I adore!
I've prepared the vegetables in different ways to create variation in the dish and topped with sesame seeds for extra crunch! This is a delicious bowl of goodness and you'll feel all the better for eating it!
180g prawns, I used cooked easy peel prawns from Sainsbury's
2 tbsp sweet chilli sauce, plus extra for dipping
1 tbsp Sriracha sauce
1 carrot, spiralised
Half a large avocado or one medium sized, diced
Rocket, or your preferred leaves
Sesame seeds, for sprinkling
Start by peeling the prawns but leaving the tail attached. Pop them in a bowl and add the sweet chilli and Sriracha sauce. Stir until the prawns are completely covered in the mixture. Set to one side
Drizzle the asparagus with olive oil and season. Heat a griddle pan over a medium flame, once hot add the asparagus. Cook for 3-4 minutes on each or until lightly charred and tender.
While the asparagus is cooking start to assemble your bowls. First with a layer of rocket, then a divide the carrot and avocado between bowls.
When the asparagus is almost done, heat a wok or frying pan with a little oil over a high flame. Throw in the prawns and cook for a minute or two, tossing frequently, until the sauce is beginning to caramelise.
Chop the asparagus in half and divide between the bowls. Lastly add the prawns and serve immediately with a sprinkling of sesame seeds.