Citrus Prawns Rice Bowls

Ingredients for Citrus Prawns Rice Bowls

• 120ml fresh orange juice

• 2 tablespoons Sriracha

• 1 tablespoon honey

• 2 teaspoons soy sauce or tamari soy sauce

• 60ml plus 2 tablespoons vegetable oil

• 1 tablespoon plus 1 teaspoon fresh lime juice

• 675g jumbo or large prawns, peeled, deveined

• Kosher salt

• 2 large oranges, preferably different varieties (such as Cara Cara or Valencia)

• 2 Persian cucumbers, quartered lengthwise, sliced crosswise 1/2" thick

• 4 spring onions, thinly sliced

• Steamed rice and sliced avocado (for serving)

Whisk orange juice, Sriracha, honey, soy sauce, 60ml oil, and 1 tablespoon lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add prawns to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.

Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, spring onions, and remaining 1 teaspoon lime juice; toss to combine. Season with salt.

Heat remaining 2 tablespoons oil in a large skillet over high. Working in batches if needed, cook prawns until charred in spots and cooked through, about 3 minutes per side.

Divide rice among bowls. Top with prawns, citrus salad, and avocado and drizzle with reserved dressing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.