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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This vibrant Chipotle Prawn Bowl combines the smoky heat of chipotle prawns with the refreshing zest of coriander lime rice. The corn salsa adds a sweet and tangy crunch, while the green yoghurt sauce brings a creamy, herby finish. Perfect for a satisfying meal with a burst of flavors and textures.
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Wash rice until water runs clear.
Add rice to rice cooker with water, lime leaves, bay leaves, and salt.
Cook rice and let it sit for 5 minutes.
Mix in lime juice and coriander.
Place prawns in a bowl with olive oil, lime juice, and chipotle spice blend.
Marinate for 10-15 minutes.
Cook prawns on medium heat with olive oil spray until pink.
Remove husk from corn and grill until charred.
Cut corn from cob and place in a bowl with tomatoes, onion, coriander, lime juice, paprika, garlic powder, salt, and pepper.
Blend coriander, mint, garlic, lime juice, salt, and pepper.
Mix blended herbs with Greek yoghurt until combined.
Garnish with flakey salt and pickled jalapeños.
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For a spicier kick, add more chipotle spice blend to the prawns.
Use tinned corn if fresh corn is not available.
Can I use a different type of rice?
Yes, you can use any white rice of your choice.
How can I make the dish spicier?
Add more chipotle spice blend to the prawns or include some chopped jalapeños in the salsa.
Is there a substitute for Greek yoghurt?
You can use regular yoghurt, but it may be less thick.
Can I prepare the components in advance?
Yes, you can prepare the rice, salsa, and sauce ahead of time and cook the prawns just before serving.
What if I don't have a grill for the corn?
You can use a stovetop or oven to roast the corn until charred.
