Poke bowl aux crevettes

  • 250 g (0,55 lbs) basmati rice
  • 300 g (0,66 lbs) prawn tails

For the marinade

  • 3 tablespoon soy sauce
  • 3 tsp rice vinegar
  • 3 teaspoon sesame oil

For the service

  • 3 handfuls iceberg lettuce
  • 1 mango
  • 2 avocado
  • 2 teaspoon sesame seeds


Place the prawns in a dish, mix all the ingredients for the marinade and pour over the prawns. Seal tightly and marinate in the fridge for at least 30 minutes.

Meanwhile, cook the rice according to package directions.

Peel the mango, remove the core and cut the flesh into strips. Peel the avocados, remove the core and cut into strips.

Pour the prawns and their marinade into a very hot pan and grill. Fill 4 bowls with rice and iceberg lettuce. Add the mango and the peeled avocados, then the prawns and their sauce. Sprinkle with sesame seeds before serving

 

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