Love a tasty poke bowl? Then you should try this poké bowl with coconut shrimp, hazelnut and chili mayo. The crispy shrimps give a nice crunch, the chili mayo provides creaminess and heat.
For 4 persons:
For the rice:
- 250 grams sushi rice
- 400ml water
- 5 tablespoons rice vinegar
- 1 teaspoon salt
- 1 teaspoon granulated sugar
For the coconut shrimp:
- 300 grams king prawns (frozen, thawed and peeled)
- 70 grams of rice flour
- 45 grams of panko
- 60 grams coconut grater
- 1/2 teaspoon cayenne pepper
- A pinch of salt
- 2 large eggs
- Vegetable oil, for frying
For the poke bowls:
- 1/2 cucumber, diced or sliced
- 2 handfuls of soybeans
- 2 tablespoons soy sauce
- sushi ginger
- 1 handful of hazelnuts, crushed in a mortar
- 2 stalks spring onion, sliced
- 1 nori sheet, cut into squares
- White & black sesame seeds
- Mayonnaise (as much as you like)
- Sriracha (to taste)
The ingredients list for this coconut shrimp poké bowl is quite long. But that’s how we really like it best. Feel free to leave out or replace certain ingredients with what you have on hand.
Coconut shrimp are large fried shrimp in a coconut and panko jacket. Super tasty on your poké bowl, but also great as a snack on its own. Serve them with a wedge of lime and make a bet on how fast that bowl will be empty.
Poké bowl with coconut shrimp
Make the sushi rice first. Rinse the rice under running water until the water runs clear. Place the rice in a pan with 400 ml of water and bring to the boil. Cook the rice on low heat for 15 minutes, put the lid on the pan and turn off the heat. Let the sushi rice stand for 10 minutes.
In another pan, heat the rice vinegar, sugar and salt until everything is dissolved. Pour over the sushi rice and let it cool.
Prepare all ingredients for the poké bowls. Stir the soy sauce through the soybeans. Mix the sriracha with the mayonnaise and taste whether the chili mayo is to your liking.
Finished? Now let’s make the coconut shrimp. Prepare three bowls: one with the rice flour, one with the beaten eggs with salt and a third with the panko, grated coconut and cayenne pepper.
Dip the peeled prawns in succession through the rice flour, egg and panko-coconut mixture. They must be well covered. Place them on a sheet of baking paper until all shrimps have a coconut shell.
Pour a good layer of oil in a pan (3 centimeters high should be good) and heat the oil. Test with a piece of bread whether the oil is hot enough: the piece of bread should come out crispy and golden brown.
Fry the shrimp in batches (not too many at once, because then the oil cools) in about a minute until golden brown. Remove them from the hot oil with a slotted spoon and drain on a triple layer of kitchen paper.
Prepare the poké bowls and place the crispy coconut shrimp on top. Serve with the chili mayo.
More poke bowl recipes:
- poké bowl with salmon, avocado and soybeans
- A sweet poké bowl with coconut rice, mango & papaya
- quinoa poké bowl with salmon & avocado
Source: Culy by culy.nl
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