Teriyaki-style prawns

Ingredients

• 100 gcooked, peeled prawns
• 30 mltamari sauce
• 15 mlrice vinegar
• 5 mlhoney
• 1 small clovegarlic, finely chopped
• 2.5 mlginger, finely chopped
• 1 level 5 ml teaspooncornflour
• 30 mlwarm water
• 65 gbasmati rice
• 5 mlsesame oil
• ½avocado
• to tasteblack and white sesame seeds
• to tastefresh parsley or coriander

Instructions

1. 1

   Mix the marinade

   In a bowl, combine the tamari, rice vinegar, honey, garlic and ginger. Stir in the cornflour and warm water, whisking until mixed.

2. 2

   Marinate the prawns

   Add the prawns to the marinade and leave them in it for about 10 minutes.

3. 3

   Cook the rice

   Meanwhile, cook the rice according to the packet instructions; basmati takes about 15 minutes.

4. 4

   Prepare the avocado

   Peel the avocado and cut it into cubes.

5. 5

   Cook the prawns

   When the rice is nearly ready, heat the sesame oil in a frying pan over a high heat. Once hot, reduce the heat to medium and add the prawns and marinade. Cook for about 5–7 minutes, stirring regularly, until the sauce thickens and coats the prawns.

6. 6

   Assemble the bowl

   Drain the rice and put it in a bowl. Top with the prawns and avocado, then scatter over sesame seeds and chopped fresh parsley or coriander.

What are teriyaki-style prawns?

Teriyaki is a Japanese cooking style associated with a savoury-sweet glaze. This quick bowl takes inspiration from those flavours, using tamari, rice vinegar and honey to make a sauce for cooked prawns.

The combination works because the rice provides a mild base, while avocado softens the salty, tangy sauce. Ginger and garlic add extra savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 25g protein, 66g carbs, 14g fat.

Most of the carbohydrates come from the basmati rice, while the prawns provide most of the protein. The avocado and sesame oil contribute much of the fat; serving the bowl with extra vegetables is a practical way to round out the meal.

Build the sauce

Tamari: this brings the salty, savoury backbone, so the sauce needs no extra salt by default.

Cornflour: whisk it thoroughly into the water and marinade before cooking to help the sauce thicken evenly.

Give the prawns a short marinade

Ten minutes is enough time for the cooked prawns to pick up the flavours while you prepare the rest of the bowl. Keep them in the marinade until the pan is ready, rather than leaving them for much longer.

Watch the sauce thicken

Once the prawns and marinade are in the pan, stir regularly over a medium heat. The sauce should turn glossy and cling to the prawns in about 5–7 minutes.

These prawns are already cooked, so the aim is to heat them through and thicken the sauce rather than cook them for longer than necessary.

Time the rice and toppings

Basmati rice takes about 15 minutes according to the method, so start it while the prawns marinate. Begin heating the pan when the rice is nearly cooked.

Cut the avocado into cubes while the rice cooks, then assemble the bowl as soon as the rice is drained and the sauce is ready.

Finish with fresh herbs

Parsley keeps the finish fresh and simple; coriander gives the bowl a more aromatic edge. Use whichever you have, and add the sesame seeds just before serving for a little crunch.

Recipe notes & tips

• Whisk the cornflour into the liquid before it reaches the pan to avoid lumps.
• Use a frying pan large enough to hold the prawns and sauce in a fairly even layer.
• Stir regularly as the sauce thickens so it coats the prawns rather than catching on the pan.
• Start cooking the rice before the prawns so both are ready at around the same time.
• Add the avocado just before serving to keep its fresh texture.

Variations

• Add vegetables: serve with cooked greens or sliced spring onions alongside the bowl.
• Use coriander: swap the parsley for fresh coriander for a more aromatic finish.
• Add chilli: scatter over sliced fresh chilli for a hot contrast to the honey.
• Change the rice: use another rice variety, following its own packet cooking instructions.
• Boost the sesame: add a few extra sesame seeds on top just before serving.

Common mistakes to avoid

• Skipping the cornflour whisk: mix it with the liquid before cooking so it thickens without clumps.
• Cooking over high heat throughout: lower the pan to medium after heating the oil to help prevent the sauce catching.
• Leaving the prawns in the pan too long: they are already cooked, so heat them through and stop once the sauce is glossy.
• Starting the rice too late: begin it during the 10-minute marinade so the bowl comes together on time.
• Adding the avocado to the pan: keep it fresh by placing it on top when assembling the bowl.

How to store

For the best texture, eat the bowl freshly assembled. If needed, refrigerate the prawns and rice in a sealed container for up to 2 days, storing the avocado separately; reheat the rice and prawns until piping hot, then add fresh avocado.

Frequently asked questions