• Cook your Jasmine Rice or any other type you prefer?
  

Pickled Carrot

• Place the Shredded carrot in a bowl, add the rice vinegar, lime juice, lime zest, salt, pepper and a pinch of sugar and mix together and leave aside.
  2 Carrots, 1 tablespoon Rice vinegar, ½ Lime juice, ½ Lime zest, Salt and Pepper, Pinch Sugar
  

Honey and Garlic sauce

• Place the fish stock, brown sugar, honey, soy sauce and garlic in a pan over medium heat and bring to the boil while stirring together.

  Once it comes to a boil reduce the heat and keep on a simmer for 5 minutes
  450 ml Fish Stock, 70 grams Brown sugar, 80 grams Honey, 60 ml Light soy sauce, 1 tablespoon Gia Garlic Puree
  
• After the 5 minutes simmering, mix cornstarch with a little water (to make a thin paste) before adding into the pan, this prevents lumps. Stir cornstratch in and simmer for a further 5 minutes, stirring until thick.
  1 tablespoon Cornstarch
  
• Once the sauce is thick, place the prawns into the pan with chopped spring onions and stir together for 2 mins to warm up
  350 grams Cooked Prawns
  
• Now assemble the Poke Bowl, start with Rice, add your choice of vegetables/salad and finally the delicious honey and garlic prawns. Sprinkle with sesame seeds.
  ½ Cucumber, 3 Spring onions