Lavish Lunches: the second serving

Devour the next recipe in our duo of lavish lunches for a more exciting midday. Created with inspiring chef and recipe consultant Susie Morrison, this healthy choice will brighten up your lunch break and reinvigorate your afternoon!

For our second serving…a vibrant fusion of fresh flavours with a lively dressing. Make the evening before for a divine lunch the next day... 

Serves: 4

Time to make: 35 minutes

• 150g thai black rice
• 20 raw king prawns
• 2 avocados
• ½ small red cabbage
• 1 cucumber, cut into ribbons or chunks
• Japanese kewpie mayonnaise to serve

• Coriander, lime wedges & sesame seeds to serve

• 60g green jalapeno chillies
• ¼ cucumber, roughly chopped
• 10g ginger, peeled and roughly chopped
• 2 cloves garlic, peeled
• 50ml orange juice
• 50ml lemon juice
• 1 tsp maple syrup
• 1 tbsp fish sauce

1. Half fill a medium Stellar Saucepan with water and bring to a boil. Add the rice and reduce to a simmer. Simmer for 20 minutes or until al dente. Drain and rinse in plenty of cold water. Set aside.
2. Meanwhile, using a Stellar Usuba Knife, cut the cabbage into small pieces and prep the remaining vegetables. Leave the avocados until last minute so they do not oxidise.
3. Add all the ingredients for the dressing to a blender and blend until smooth. Taste and adjust the seasoning to your liking. Set aside while you cook the prawns.
4. Heat a grill or Griddle Pan to high and grill the prawns until pink and just cooked through, 2-3 minutes.
5. When ready, peel and slice the avocados in half using a Usuba Knife. Cut into slices and lay half in each bowl. Add ¼ cooked rice to each bowl and 5 prawns. Drizzle with the dressing and serve the mayonnaise, herbs, and sesame on the side for finishing the dish to your liking.