Shop bought scampi, zingy veg and coconut rice come together in this fiery rice bowl that’s all about max flavour, zero fuss.
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Step 1.
Cook the scampi following the pack instructions until super golden and crunchy.
Step 2.
Meanwhile, thinly slice the red onion and chuck it into a bowl with a pinch of salt and the juice of half a lime. Scrunch with clean hands for a minute until it turns bright pink. Set aside.
Step 3.
Tip the kale into a mixing bowl. Use the juice of the other half of the lime, add a pinch of salt and massage for a minute until softened. Use a mandolin to finely shave in the brussels sprouts, then toss everything together.
Step 4.
Cut carrots into matchsticks (or grate if easier)
Step 5.
In a small bowl, mix the sriracha, mayo and the juice of half a lime. Give it a taste and adjust the heat if needed.
Step 6.
Heat the coconut rice following the pack instructions and divide between two bowls.
Step 7.
Arrange the scampi, pickled onions, sprout-kale slaw and carrot on top of the rice in little piles. Drizzle over the sriracha mayo and finish with a scattering of coriander.
In Partnership with Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
Breaded Scampi
Red Onion
Lime
Brussels Sprout
Carrot
Kale
Sriracha
Mayonnaise
Cooked Coconut Rice
Fresh Coriander
Salt
In Partnership with Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
Breaded Scampi
Red Onion
Lime
Brussels Sprout
Carrot
Kale
Sriracha
Mayonnaise
Cooked Coconut Rice
Fresh Coriander
Salt
In Partnership with Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cook the scampi following the pack instructions until super golden and crunchy.
Step 2.
Meanwhile, thinly slice the red onion and chuck it into a bowl with a pinch of salt and the juice of half a lime. Scrunch with clean hands for a minute until it turns bright pink. Set aside.
Step 3.
Tip the kale into a mixing bowl. Use the juice of the other half of the lime, add a pinch of salt and massage for a minute until softened. Use a mandolin to finely shave in the brussels sprouts, then toss everything together.
Step 4.
Cut carrots into matchsticks (or grate if easier)
Step 5.
In a small bowl, mix the sriracha, mayo and the juice of half a lime. Give it a taste and adjust the heat if needed.
Step 6.
Heat the coconut rice following the pack instructions and divide between two bowls.
Step 7.
Arrange the scampi, pickled onions, sprout-kale slaw and carrot on top of the rice in little piles. Drizzle over the sriracha mayo and finish with a scattering of coriander.
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