serves
5
prep time
45 minutes
cooking time
40 minutes
protein
31g
fat
14g
carbs
35g
calories
395
| Crisy Rice | |
|---|---|
| 3/4 cup | Dry Basmati Rice |
| Chilli Paste | |
| 1-2 tsp | Low Sodium Soy Sauce |
| 1.5 tsp | Sesame Oil |
| Salad | |
|---|---|
| 1 cup | Shredded Purple Cabbage |
| 3 x | Large Carrots, Shredded |
| 2-3 | Lebanese Cucumbers |
| 150g | Edamame |
| 1/2 | Green Onion, Sliced |
| 1/2 | Red Onion, Sliced |
| 3-4 | Raddish, Thinly Sliced |
| 20g | Crushed Peanuts |
| 450g | Cooked Prawns (cooked in soy, lemon and chili flakes) |
| Dressing | |
|---|---|
| 1/2 cup | Runny Peanut Butter |
| 20g | Macro Mike Sweet Original Powdered Peanut Butter |
| 2 tbsp | Low Sodium Soy Sauce (or Tamari, Coconut Aminos) |
| 2 tbsp | Rice Wine Vinegar |
| 1 tbsp | Sriracha |
| 1-2 tbsp | Honey |
| 1 tsp | Crushed Garlic and Crushed Ginger |
| Chilli Flakes (to taste) | |
| 1/2 | Lemon, Juiced |
| Hot Water to thin | |
-
To make the crispy rice, cook rice and make sure it has cooled before mixing it with chilli paste, soy sauce and sesame oil. Mix well and add to a baking tray.
-
Bake at 180 degrees for about 40 minutes, making sure to mix it up a few times to ensure even cooking.
-
Cut up and mix together salad ingredients into a large bowl.
- Add dressing ingredients into a small bowl and whisk well to ensure well combined.
- Add in the cooked prawns to your salad ingredients.
- Add the cooled crispy rice to the salad ingredients, along with the dressing and toss to combine.
- Enjoy!
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