Coconut Prawn Donburi
Crispy, golden and packed with flavour, this easy Coconut Prawn Donburi is a delicious weeknight meal with a tropical twist. Our succulent Coconut Crumbed Prawns are served over fluffy steamed rice with fresh, crunchy vegetables, then finished with a creamy Pineapple Sweet Chilli mayo for the perfect balance of sweet, tangy and savoury flavours. Quick to put together and easy to customise with your favourite toppings, it’s a simple bowl that brings plenty of flavour to the table.
Ingredients
Serves 4
Ingredients:
2 cups Cooked sushi rice
150g Green cabbage, finely shredded
150g Red cabbage, finely shredded
1 Carrot, julienned
2 Spring onions, finely sliced
1 tsp Sesame oil
1 tsp Toasted sesame seeds
Pineapple Sweet Chilli Mayo Ingredients:
Optional:
Coriander leaves to garnish
Cooking Instructions
Prepare Ingredients:
- Cook sushi rice: thoroughly rinse rice until water runs mostly clear, add water and cook according to pack directions. Once cooked, keep covered and let rice rest for at least 10 minutes before plating up.
- Make slaw by combining cabbage, carrot and spring onions. Dress with sesame oil and light soy sauce just prior to plating so vegetables stay crisp.
- Whisk mayonnaise, pineapple sweet chilli and lime juice until smooth and set aside.
- Cook Coconut Prawns from frozen according to packet instructions, arrange in a single layer and avoid overcrowding and cook ideally in air-fryer or oven so prawns stay crisp.
Assemble Bowls to Serve:
- Cut cooked prawns into quarters and mix with the chilli mayo.
- Divide warm rice between four bowls. Add a generous serve of the cabbage slaw. Arrange cut coconut prawn mixture into each bowl.
- Garnish with some sesame seeds, extra spring onions and coriander leaves if desired and serve while warm.
Serving Tips:
For some added heat, serve with Sate Chilli Oil for extra spice.
