Plancha Flat-Out Grilling | Prawn Poke-Style Bowl 

3 mins read
Plancha Flat-Out Grilling | Prawn Poke-Style Bowl

This post is sponsored by McCormick Canada.  Thank you for supporting the brands that support Poppytalk. Visit McCormick’s Flavour Forecast for 2017 and get inspired!

One of McCormick’s Flavour Forecasts for 2017 is grilling on the plancha, a thick, flat slab of cast iron delivering intense heat and creating a sizzling, smoky sear and flavourful crust.  We thought we would marry this technique with a super-healthy Poke-style dish, replacing the raw fish with grilled marinated prawns, placed on a bed of brown rice, topped with avocado, mango, slivers of cucumber, crunchy nori, black sesame seeds and drizzled with a ginger-soy dressing. We’ve also created a mini video (at the end of the post) to show you how we put it all together.  Check out the recipe below.

Prawn Poke Bowl
(Serves 2)
8 – 10 pieces of large prawns with tails (4-5 per person)
1 cup of rice (short grain brown, sushi or jasmine)
2 avocadoes
2 mangoes
1/4  cup sliced cucumber
2 sheets of mini nori
1/4 teaspoon black sesame seeds

For the marinade/dressing

1/2 cup extra-virgin olive oil.
1/4 cup balsamic vinegar.
2 tablespoons low-sodium soy sauce.
2 cloves garlic, chopped.
2 tablespoons maple syrup, honey or brown sugar.
1 teaspoon ground ginger.
1 teaspoon toasted sesame oil.

Prepare the rice according to instructions. Set aside.

Mix the marinade dressing.  Pour 1/4 of the marinade dressing over the prawns and let sit for 5 to 10 minutes.

Cut the mangoes and avocadoes into cubes. Slice half of a cucumber into 1-inch sticks (matchstick style). Cut nori into 1/2 inch pieces also. Set aside.

Heat up the plancha grill (making sure to oil first) to medium high. Once heated up, place the prawns onto the plancha, drizzle some of the marinade (approx 2 tbsp) over the prawns and grill until pink (approx. 3-4  minutes) per side. Set aside..

Divide the rice into two bowls.  Place 4-5 prawns in each bowl (to one side). Beside the prawns, place the avocadoes, and then the mangoes. Sprinkle approx. 1 Tbsp. of the matchstick cucumbers over the avocadoes.  Drizzle the balance of the dressing over both bowls. Sprinkle with nori and black sesame seeds.

Jan Halvarson

Jan founded Poppytalk in 2005 while a student at Emily Carr Institute of Art and Design (now ECU) to catalogue inspiration from typography to interior design. Since then she’s collaborated with Target (creating a limited edition glamping collection), a wallpaper collection with Milton & King, as well has written as a contributor at Wired, Martha Stewart and Huffington Post.