American-Spiced Prawns & Garlic Rice
with Slaw, Corn Salsa & Ranch Dressing
- Crustaceans
- Eggs
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
There's something about seafood that screams summer, and this colourful prawn dish is a case in point! Don't forget the ranch dressing - it really ties everything together.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1 tin
sweetcorn
1
tomato
1 packet
peeled prawns
(Contains: Crustaceans)
1 bag
shredded red cabbage
1 packet
mayonnaise
(Contains: Eggs)
1 packet
ranch dressing
(Contains: Eggs, Milk)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
1.25 cup
water
1 drizzle
white wine vinegar
20 g
butter (for the rice)
(Contains: Milk)
20 g
butter (for the prawns)
(Contains: Milk)
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter (for the rice) with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt, then bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Meanwhile, finely chop the tomato and transfer to a medium bowl. Transfer the charred corn to the bowl with the tomato. Add a drizzle of white wine vinegar and olive oil. Toss to combine. Season with salt and pepper to taste.
TIP: Cover the pan with a lid if the kernels are “popping” out.
In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the peeled prawns, tossing to coat.
When the rice has 5 minutes remaining, return the frying pan to a medium-high heat. Melt the butter (for the prawns) with a dash of olive oil. Cook the prawns, tossing, until pink and starting to curl up, 3-4 minutes.
While the prawns are cooking, combine the shredded cabbage mix and mayonnaise in a second medium bowl. Season to taste.
Divide the garlic rice between bowls. Top with the slaw, American-spiced prawns and corn salsa. Drizzle the ranch dressing over the prawns to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour: The All-American spice blend on the prawns is a standout, though some found the overall dish mild or the seasoning overpowering — adjust the amount to taste. Some felt the garlic rice and slaw were bland on their own, while others loved how all the components came together.
- Ease of prep: Most found this a quick and easy meal to pull together, with clear steps and minimal fuss.
- Suggestions: Several customers added a squeeze of lime or lemon juice to brighten the dish, and some stirred the spice blend through the rice as well as the prawns. A few cooked the slaw rather than serving it raw, and one reviewer added Spanish onion and lemon juice to the cabbage for extra flavour. Reducing the garlic in the rice or using less of the spice blend helped those who found individual elements too strong.
- Leftovers: A number of customers enjoyed this dish the next day for lunch, with one turning leftover prawns into a burrito and another noting the salad held up well.
- Portions: Many reviewers felt the prawn quantity was on the small side, with several suggesting an extra 100–200g would make the dish more filling, particularly for larger households.
