Fusion Kitchen · Lunch
Peri-Peri and Mango Glazed Prawn Bowl
A Portuguese-African inspired bowl, tiger prawns tossed in a peri-peri and mango glaze where the chilli heat and fruit sweetness and lime acidity are all structural, served over coconut rice with avocado and shredded red cabbage.
$$
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
16gFat
62gCarbs
12gSugar
8gFiber
680mgSodium
172mgChol
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Instructions
1
Prep
Whisk mango chutney, peri-peri sauce, lime juice, grated garlic, and olive oil in a bowl. Toss prawns to coat evenly. Toss shredded red cabbage with 2 tsp lime juice and salt. Slice avocado. Measure rice, coconut milk, and water.
2
Boil
Combine coconut milk, water, and salt in a medium saucepan. Bring to a boil over high heat, add rice, cover, reduce heat to low, and cook 12 minutes until liquid absorbs. Remove from heat and rest covered 5 minutes.
3
Sear
Heat a large frying pan over high heat until smoking. Add glazed prawns in a single layer without crowding (work in batches if needed). Cook 1.5 to 2 minutes per side until pink, curled, and glaze caramelizes at the edges.
4
Plate
Spoon coconut rice into two bowls. Divide seared prawns, avocado slices, and pickled red cabbage between bowls. Scatter fresh coriander on top. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) raw tiger shrimp
- 3 tbsp mango chutney
- 3 tbsp peri-peri sauce
- 1/4 cup lime juice
- 2 garlic cloves
- 2 tsp olive oil
- 180g (6.3 oz) jasmine rice
- 200ml (3/4 cup + 2 tbsp) coconut milk
- 160ml (2/3 cup) water
- 1 pinch fine sea salt
- 1 avocado
- 160g (5.6 oz) red cabbage
- 20g (small handful) fresh coriander
- 2 limes