Scallop and Prawn Green Poke Bowls
What You Will Need
Ingredients
- 2 tsp Oil
- 10g Ginger, minced
- 1 Garlic clove, minced
- 200g Scallops, cut in halves
- 200g Prawns, tails left on
- 500g Cooked rice & quinoa
- 200g Asparagus (or green beans), ends snapped off
- 100g Shelled edamame beans
- ¼ tsp Sea salt
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 2 Avocados, scooped & sliced
- ½ Cucumber, sliced
- Garnish:
- 4 tbsp Coriander leaves
- 2 tbsp Sesame seeds
- 4 tbsp Micro radishes (or micro greens/ fresh sprouts)
Sauce Mix
- 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood
- 1 tsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 3 tsp Shaoxing wine
- 2 tsp Honey
Made with
Lee Kum Kee products
How to make it
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Whisk sauce mix ingredients until well combined. Set aside
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Heat oil in a skillet or wok over medium to high heat. Add ginger and garlic and fry for 30 seconds, then add the scallops and prawns and sear for 2 minutes. Pour in sauce mix and stir until it thickens and seafood is cooked through, about 3 minutes. Take off the heat and set aside.
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Prepared the cooked rice and quinoa. Set aside.
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Heat water in a pot with a steamer. Bring to the boil then place asparagus and edamame beans in the steamer and steam (covered) until fork tender and bright green, about 3 minutes. Set aside, sprinkle with salt and drizzle with 1 tsp Lee Kum Kee Pure Sesame oil.
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To serve, divide rice & quinoa between 4 bowls. Top with seafood, asparagus, edamame beans, avocado, cucumber and garnish. Drizzle with Lee Kum Kee Seasoned Soy Sauce for Seafood to taste, then dig in. Yum!
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Tip 1: Feel free to use your favourite cooked grain instead of rice & quinoa.
Tip 2: If you want an extra veggie boost then add in a handful of washed baby spinach leaves when serving.