Bang Bang Shrimp Rice Bowls

Ingredients

• 1700 g Raw king prawns(700g)
• 2250 g Jasmine rice (dry)(250g)
• 3250 g Shredded cabbage(250g)
• 480 g Red cabbage(80g)
• 51 large Cucumber (ribboned)(300g)
• 6120 g Light mayonnaise(120g)
• 72 tablespoon Sweet chili sauce(30g)
• 81 tablespoon Sriracha(15g)
• 91 teaspoon Lime juice(5g)
• 101 teaspoon Garlic powder(3g)
• 111 Salt(2g)
• 121 Black pepper(2g)
• 132 Spring onions (finely sliced)(30g)
• 141 Chili flakes (optional)(2g)
• 151 tablespoon Olive oil(14g)

Instructions

1. 1Cook rice according to packet instructions and allow to cool slightly.
2. 2Mix mayonnaise, sweet chili sauce, sriracha, and lime juice to create the bang bang sauce.
3. 3Pat prawns dry and season with garlic powder, salt, and pepper.
4. 4Heat olive oil in a large pan over medium-high heat. Cook prawns for 2–3 minutes per side until pink and fully cooked.
5. 5Toss cooked prawns with half of the bang bang sauce. Prepare cabbage slaw and cucumber ribbons. Allow prawns to cool slightly before meal prep assembly.
6. 6Divide rice evenly between containers. Add cabbage slaw and cucumber ribbons alongside the rice.
7. 7Top with bang bang prawns. Drizzle remaining sauce over the prawns. Finish with sliced spring onions and chili flakes.
8. 8Refrigerate for up to 4 days in airtight containers.
9. 9Microwave rice and prawns for 1–2 minutes, keeping vegetables separate if preferred.