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Prawn Poke Bowl with Smoky Chipotle

Vibrant mid-week heaven bursting with crunch & flavour, drizzled with Smoky Chipotle!

Heavenly!

Serves: 2

Total time: 15 minutes

Ingredients:
- - 240g large king prawns (fresh)
  - 50g edamame beans (fresh)
  - ¼ cucumber (chopped)
  - 2 large carrots (grated finely)
  - 75g radish (sliced)
  - ½ mango (chopped)
  - 225g jasmine rice (microwave pouch)
  - Handful nigella seeds
  - Handful sesame seeds
  - 1 tbsp sesame oil
  - 50g sliced jalapeños
  - 40g Holy Moly Smoky Chipotle
  - 150g Holy Moly Guacamole
Method:
- 1. Season and cook the king prawns in a pan with the sesame oil. Add your own dry rub if you like!
  2. Slice the cucumber, grate the carrots, slice the radish, chop the mango, set to one side.
  3. Heat the rice (follow packet instructions) and put half in the bottom of each poke bowl.
  4. Top the rice in sections with the cooked prawns, edamame, cucumber, carrots, radish, mango. Leave a section for the Guacamole.
  5. Finish the sections by dolloping 1/2 tub of Guacamole into each Poke bowl.
  6. Drizzle with pride and hit the roof with flavour, by adding a good glug of the Holy Moly Chipotle.
  7. Decorate with a sprinkle of sesame and nigella seeds and some jalapeños for an extra kick.

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