Lilikoi bowl with mussel meat & prawns

Heat the oil in a pan and fry the prawns with the garlic. Then remove the shell and cut the prawn meat into smaller pieces as desired.
Place the prawn and mussel meat in a homemade marinade of salmon oil, soy sauce and finely chopped spring onion rings and leave to marinate in the fridge.
Meanwhile, cook the bulgur according to the packet instructions and toast the light and dark sesame seeds in a pan. Cut the mango and avocado into cubes.
To serve, first place the warm bulgur in the bowl. Then add the marinated prawn and mussel meat and the diced mango and avocado.
Top with the sweet chili sauce and wasabi. Finish off the dish with the toasted sesame seeds.
Beach asters, rolls of nori leaves or seaweed chips (all edible) are suitable for decorating.