Egg Poke Bowl

ISE’s poke bowl with eggs, salmon and cucumber is all we want to eat this season. This stunning egg poke bowl is a fresh and easy lunch or dinner idea. Topped with a boiled egg for extra protein. This recipe is full of nourishing and tasty ingredients.

Ingredients

1/2 avocado
1/2 cup cherry tomatoes
1/2 cup cucumbers
One boiled ISE Egg Premium
1/2 cup of canned corn
1/4 cup shredded red cabbage
1/4 cup of cooked quinoa
5 pieces of prawn (shrimp)
Cajun spice blend
1 tablespoon of vegetable oil
Gourmet Salt (Snowflake or Sea Salt)
1 Lime

Method

Marinate the prawns in Cajun Spice and Snowflake Salt (regular sea salt works as an alternative).
Season with both blends to taste. Add more Cajun spice for additional heat.
Cook right away. But marinate for 4 hours for best taste.
Boil one ISE Egg for 8 mins
Dice the cherry tomatoes & cucumber
Shred the red cabbage
Slice the 1/2 avocado
Add 1 tablespoon of oil to fry pan on medium to high heat
Cook the prawn (shrimp) for 2 minutes on one side, then turn to other side for another two minutes.
Once the cajun prawns are done, arrange with the other ingredients in any aesthetically pleasing pattern that suits your mood.
For added flavour, squeeze a slice of lime over the top.