2 avocadoes cut in half, skin removed and sliced thinly
5 Redbelly blood orange citrus
2 cucumbers, shaved lengthwise into ribbons
2 carrots, peeled, shaved lengthwise into ribbons
½ bunch coriander, roughly chopped
1 Nori sheet, cut into little strips or seaweed flakes
2 tablespoons sesame seeds, toasted
Dressing
1 tsp (5ml) toasted sesame oil
1/3 cup (80ml) blood orange juice
1 tbsp (20ml) gluten-free tamari or soy sauce
1 clove garlic, peeled and grated
2 teaspoons fresh ginger grated
1 chili, deseeded and finely shredded
Instructions
Cook rice according to packet instructions. Mix vinegar, sugar, green onions and a pinch of salt. Stir half through the cooked rice and toss the other half in a separate bowl with the cabbage.
Combine dressing ingredients in a bowl, add prawns and leave to marinate for 5 minutes.
Cut 3 Redbelly in half, to cut the remaining 2 into segments: cut a small slice off the ends of each remaining Redbelly. Stand up on one end, and carefully, following the contour of the Redbelly, cut down to remove the peel and the pith. Holding the fruit in one hand, cut down one side of the membrane on one segment, almost to the core. Cut down along the inside of the opposite membrane, to cut out a wedge with no pith or membrane attached. Repeat until you have cut out all segments. Squeeze juice out of the remaining core into the dressing, then discard the core.
Divide the rice between 6 bowls. Drizzle with dressing from the prawns. Place prawns, cabbage mixture, avocado, Redbelly, cucumber and carrot on top. Sprinkle with coriander, seaweed and sesame seeds with extra bowls of each. Serve immediately.
Notes
Lyndey’s Note: This recipe is gluten-free. Brown rice or quinoa could also be used in place of the white rice. For a paleo version, replace the rice with blanched zucchini “pasta” or ribbons.
