These delicious prawn rice bowls are served with a sticky honey chilli sauce, fresh sliced veggies and hot rice.
I have partnered with Lee Kum Kee to create these quick and easy sticky prawn rice bowls. I have used their products for years and this recipe shows you how to make a simple honey and chilli stirfry sauce. It coats the prawns and gives them loads of flavour. Served on top of a bed of hot white rice with lots of fresh veggies. This easy recipe takes less than 15 minutes to make, a perfect last minute dinner idea or you can prep it during the day and start cooking five minutes before serving.
In this super healthy recipe I have used carrots, red pepper, snow peas and spring onions for my veggies. I have also used raw prawns from the freezer which I thawed out before frying. I added crispy noodles because that’s one of my favourite things to add to a bowl meal to create crunch.
The stir-fry sauce is made with Lee Kum Kee premium soy sauce, sesame oil and fine chilli sauce - combined with honey it makes a medium spice Asian style stir fry sauce which goes so well with the prawns. The bowl is topped with sesame seeds and fresh coriander. I also like to serve it with a little bit of Japanese mayo to combine all of the flavours together.
HOW TO MAKE STICKY PRAWN RICE BOWLS:
I like to prep all my veggies before I start cooking so that it’s quick to assemble the meal at the end. Start by finely slicing snow peas, red capsicum and spring onion. I use a special peeler to shred my carrots so they are super fine.
To make the stir fry sauce: whisk together soy sauce, fine chilli sauce, sesame oil and honey in a small bowl or jug - set it aside until you are ready to fry with the prawns. If your honey is a little bit hard you can put it in the microwave for 10 seconds in a glass jug to soften it up. If you don’t like things too spicy then reduce the chilli sauce to 1 teaspoon or leave it out.
In New Zealand we call them prawns but around the world some people call them shrimp. Both raw or cooked work in this recipe, just try not to overcook them or they will become tough.
In a large frying pan cook the prawns on each side for about one minute. Pour in the stirfry sauce and cook until it is bubbling and the sauce is starting to thicken up. This whole step only takes around five minutes.
Now that everything is ready and once your rice is cooked it is time to arrange these delicious honey and chilli sticky prawn rice bowls. If you are pressed for time you can use ready made packet rice heated up in the microwave. Cauliflower rice as a base would be a tasty light and healthy option too.
On a base of hot rice arrange the carrots, snow peas and red pepper in a rainbow around the bowl. Then add the crispy noodles and sticky honey chilli prawns, plus any sauce left in the pan.
Finish your bowl off with sliced spring onion, fresh coriander, sesame seeds and a spoonful of Japanese mayo. Serve immediately while the prawns are still hot. Make sure you watch out for the prawn tails. (Remove the tails first for children).
This honey chilli sauce would work really well with pan fried chicken, beef or tofu if you aren't a fan of prawns. I am sure this will be a convenient meal you will be making over and over again.
Thanks so much to Lee Kum Kee for partnering with me to create this tasty dish. It is so simple to make and their products really add so much flavour to this recipe.
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If you are looking for more one bowl recipes check out my: Sticky Asian Beef Bowls, Chicken buddha bowls with satay sauce and Grilled honey soy salmon rice bowls.
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Sticky prawn rice bowls
Delicious prawns sizzled in a sticky honey chilli sauce - served with fresh veggies and hot rice.
- 1 Tbsp honey
- 1 Tbsp fine chili sauce
- 2 tsp sesame oil
- 3 Tbsp soy sauce
- 2 cups white rice
- 2 carrots, peeled
- 2 spring onion
- 75g snow peas
- 1 red pepper
- 500g raw prawns
- 1 cup crispy noodles
- 2 Tbsp coriander leaves
- 1 Tbsp sesame seeds
- 4 Tbsp Japanese mayo
- Mix together the honey, chilli sauce, sesame oil and soy sauce then set aside until ready to use.
- Cook the rice according to packet instructions in a rice cooker or stove top.
- Finely slice carrots, spring onion, snow peas and red pepper.
- Grill prawns for one minute on each side in a large frying pan. Pour in the stirfry sauce and stir it through the prawns. Let it simmer until the sauce thickens up and the prawns are cooked through.
- Divide the hot rice between four serving bowls. Then arrange carrots, snow peas, red pepper, crispy noodles and sticky chilli prawns on top. Spoon any extra sauce left in the frypan over the prawns and rice.
- Finish the dish with fresh coriander, spring onion, sesame seeds and a dollop of mayo.
- If the honey is too hard then microwave it in a glass jug for 10 seconds to soften - before whisking it with the stirfry sauce. Or you can swap for 1 Tbsp of brown sugar.
- The prawns cooked in this sauce are mild to medium spice heat. If you are sensitive to chilli just add 1 tsp of fine chilli sauce or swap for mild sweet chilli sauce.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 488Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 270mgSodium: 2047mgCarbohydrates: 42gFiber: 3gSugar: 8gProtein: 35g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Hi Vj. Where do you buy your special peeler from for the vegetables please?
I have just discovered you. I’m a useless cook but your simple explanations excites me to try.
Hi Trish, thanks for following along! I use a julienne peeler for my carrots. You can buy them from most homeware shops and even some supermarkets.