Spicy vege, prawn and buckwheat bowl
(at time of publication)
- ½ cup buckwheat
- 2 lemons (juice of 1, plus wedges, to serve)
- 2 teaspoons reduced-salt soy sauce
- 2 teaspoons mirin (see tips)
- 1 teaspoon sesame oil
- ½ teaspoon chilli flakes, plus a sprinkle for garnish
- spray oil
- 150g prawns, shells and tails removed (thawed if frozen)
- ¼ red cabbage, finely sliced
- 2 small carrots, peeled in ribbons
- 2 cups chopped lettuce
- ½ cup edamame beans, thawed
- ½ avocado, chopped
1 Cook buckwheat following packet instructions. Set aside and keep warm.
2 In a bowl, combine lemon juice, soy sauce, mirin, sesame oil and chilli flakes and set aside.
3 Spray a frying pan with oil and set over a high heat. Add prawns to pan and cook, stirring, for 3-4 minutes, until cooked. Remove from pan and, when cool enough to handle, chop roughly. In a bowl, place prawns and add half of the dressing. Gently toss.
4 In another bowl, combine cabbage, carrots and lettuce. Add remaining dressing and toss. Divide salad between 2 bowls. Add buckwheat, edamame beans, avocado and dressed prawns. Top with chilli flakes and lemon wedges.
Make it gluten free: Check soy sauce and mirin, if using, are gluten free.
Make it vegan: Use chopped tempeh instead of prawns. Check mirin is vegan.
Make it low FODMAP: Swap buckwheat for brown rice, limit red cabbage to ¾ cup per serve, and reduce avocado to 30g per serve (about ¼ avocado total).
Find mirin in the supermarket international aisle, or substitute with ½ teaspoon sugar.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 24g
–Saturated fat 3g
Dietary fibre 13g
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