蒜香虾波奇碗Garlic Prawn Poke Bowl

将看似复杂的波奇碗日常化后，对于材料分配处理也是经验之谈。比如说，虾的最佳拍档是鳄梨，小朋友的份量只用半个鳄梨，可以涂上橄榄油再封密冷藏保存，待另一半下班后便可以吃，这样就不造成过量食用了。例如蒜香虾也可以多做一些，待凉后放入雪柜封密冷藏保存，傍晚取出，淋上酸甜的酱汁，比现做的更有滋味呢。记得所有煮熟的冷藏料理在当天12小时内享用完毕。

Directions

Step 1

将所有的酱汁材料混合均匀，接着放进雪柜，冷藏备用。Mix all the sauce ingredients evenly, keep in the refrigerator for later use.

Step 2

下腌料将已去虾肠的鲜虾腌至少10分钟，备用。To marinate the prawns that have been removed the intestines for at least 10 minutes, set aside.

Step 3

锅内下1汤匙的橄榄油，然后将作法2的鲜虾放入锅内，煎熟，上碟备用。Put 1 tablespoon of olive oil in the pan, then fry the prawns until cooked, set aside for later use.

Step 4

将所有材料准备好；鳄梨留在享用前才切，以免氧化变黑。Prepare all the ingredients; keep the avocado before serving to avoid oxidation.

Step 5

取一大碗，依次序先将糙米饭平放在最底部，接着摆上各种主菜/配菜/温泉蛋，享用前，淋上酱汁即可。Take a large bowl, place the brown rice on the bottom, follow by main dishes/side dishes/egg. Drizzle with mix sauce before serving.