Prawn brown rice poke bowl
16 cooked peeled Australian prawns
200 g thinly shaved white cabbage
200 g thinly sliced pineapple
4 baby cucumbers, thinly sliced lengthways
2/3 cup coriander sprigs
Warm brown rice, to serve
Thinly sliced long green chilli, toasted coconut flakes and lime wedges, to serve
Coconut-green chilli dressing
80 ml coconut milk
2 tablespoons vegetable oil
2 teaspoons rice vinegar
2 teaspoons finely grated ginger
1 teaspoon soy sauce
Juice of 1 lime
½ long green chilli, thinly sliced, plus extra to serve
½ garlic clove, finely grated
For coconut-green chilli dressing: shake ingredients in a jar to combine and season to taste.
For poke bowl: combine prawns, cabbage, pineapple, cucumber and coriander in a bowl, drizzle with dressing to taste and toss lightly to combine.
Divide warm rice among serving bowls, top with prawn mixture, drizzle with extra dressing to taste, scatter with chilli and coconut flakes and serve with lime wedges.