Fusion Kitchen · Lunch
Yuzu and Tamarind Glazed Prawn Bowl
A Japanese-Indian bowl, tiger prawns tossed in a yuzu and tamarind glaze where the Japanese citrus brightness and the Indian sour-sweet depth are both built into the cooking from the start, served over coconut rice with pickled cucumber and a sesame and chilli crunch.
$$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
16gFat
62gCarbs
12gSugar
6gFiber
740mgSodium
172mgChol
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Instructions
1
Prep
Peel and devein 300g tiger prawns. Grate 2 cloves garlic, finely slice 1 small chilli. Whisk together 3 tbsp tamarind paste, 3 tbsp yuzu juice, 2 tbsp honey, 2 tbsp soy sauce, garlic, and chilli until smooth. Thinly slice cucumber and avocado. Slice 2 spring onions. Measure rice, coconut milk, water, and all garnishes.
2
Boil
Combine coconut milk, water, and a pinch of salt in a medium saucepan, bring to a boil. Add 180g jasmine rice, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, rest covered 5 minutes until fluffy and tender.
3
Build
While rice cooks, toss cucumber slices with 2 tbsp rice vinegar, 1 tsp caster sugar, and a pinch of salt. Set aside to lightly pickle, 10 minutes.
4
Sear
Heat 2 tsp neutral oil in a large frying pan over high heat until shimmering. Lay prawns in a single layer with a pinch of salt, cook 1.5 minutes per side until pink and curled. Pour glaze over prawns, toss 1 minute until sticky and caramelised on every prawn.
5
Plate
Spoon coconut rice into 2 bowls. Arrange glazed prawns, pickled cucumber, and avocado slices over rice. Scatter sesame seeds, spring onions, and fresh coriander over the top. Serve immediately.
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
- 2 tsp neutral oil
- 1 pinch fine sea salt
- 3 tbsp tamarind paste
- 3 tbsp yuzu juice
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 garlic cloves
- 1 small fresh red chilli
- 2 tsp sesame oil
- 180g (6.3 oz) jasmine rice
- 200ml (3/4 cup + 2 tbsp) coconut milk
- 160ml (2/3 cup) water
- 200g (7.1 oz) cucumber
- 2 tbsp rice vinegar
- 1 tsp caster sugar
- 160g (5.6 oz) avocado
- 2 tsp toasted sesame seeds
- 2 scallions
- 10g (small handful) fresh coriander