Recipes
Recipes

Beat the budget's Prawn Teriyaki Salad Bowl

Layer up fresh flavours of crunchy veg and juicy prawns with a tangy teriyaki-style dressing for a taste sensation in a bowl!

Layer up fresh flavours of crunchy veg and juicy prawns with a tangy teriyaki-style dressing for a taste sensation in a bowl!

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(1 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 98p per serving

Nutritional Information

Each 448g serving contains

Energy
995kj
237kcal
12%
Fat
6.3g
Med
9%
Saturates
0.9g
Low
5%
Sugars
18.4g
High
20%
Salt
2.87g
High
48%
of your reference intake.
Typical energy values per 100g:
222kJ/53kcal

Ingredients

1 Grower’s Selection Iceberg Lettuce, chopped

1 clove garlic, finely chopped 200g

Smart Price Cooked and Peeled Prawns, thawed

250g Grower’s Selection Carrots, sliced into matchsticks

1 Grower’s Selection Cucumber, sliced into matchsticks

1 Grower’s Selection Red Onion, thinly sliced

150g Frozen for Freshness Edamame Soya Beans, cooked and cooled according to pack instructions

Juice ¼ Grower’s Selection Lime

Bunch Grower’s Selection Coriander

STORE CUPBOARD

1tbsp rapeseed oil

4tbsp soy sauce

2tbsp honey

2tbsp cornflour

Method

1
Wash and chop the lettuce. Wrap in a clean tea towel and pop back in the fridge to keep fresh and crunchy.
2
For the teriyaki-style sauce, put the garlic and rapeseed oil in a nonstick pan and fry gently on a low heat for 1 min. Add the soy sauce and honey with 400ml water. Bring to a low simmer.
3
Mix the cornflour with a couple of spoonfuls of the cooking liquid in a small bowl to combine.
4
Add the cornflour mix to the teriyaki sauce, stirring constantly, to thicken. Pour into a bowl and set aside to cool.
5
Stir the prawns into the cooled teriyaki sauce.
6
To serve, arrange a bed of the lettuce in the serving bowl and coat with some of the teriyaki sauce from the prawn mixture. Top with the carrot, cucumber, red onion and edamame beans, then the teriyaki prawns. Drizzle over any remaining teriyaki sauce and the lime juice, then garnish with the coriander.