Green Coconut Curry Prawns

White gulf shrimp, water, shredded red cabbage, yu choy sum, unsweetened coconut milk (coconut), jade pearl rice, cilantro, english pea, lemon juice, green curry paste (turmeric, lemongrass, shrimp paste, galangal, garlic, coriander, cumin, kosher salt, kaffir lime peel, peppercorn, green chillies), garlic, apple cider vinegar, kosher salt, avocado oil, jalapeno, daikon, mint, granny smith apple, inulin prebiotic powder, baby kale trio (purple kale, lacinato kale, baby arugula), red bell pepper, carrot, red onion, black and white sesame seeds (roasted black sesame seeds, roasted white sesame seeds), pineapple mint, shio koji (water, rice, kosher salt), green spirulina powder, ground coriander, black pepper, ground cumin, ancho chili, turmeric, garlic, orange zest, ground mustard, moringa leaf powder, chlorella, broccoli sprout powder (vegetable ash), spinach (spinach), beet root powder, vitamin c, goji berry powder (goji berry)

STOVETOP: 1) Remove slaw. 2) Heat pan to med-high. 3) Add the rest separately to pan. Heat 2-3min. 4) Plate. Garnish w/ Slaw.

MICROWAVE: 1) Remove slaw. 2) Add rest to separate bowl. Heat 2-3 min. If necessary, resume heating in 20 sec intervals until hot. 3) Plate. Garnish w/ Slaw.