American-Spiced Prawns & Garlic Rice
with Slaw & Ranch Dressing
With hints of paprika, cumin and mustard, our All-American spice blend is all you need to jazz up juicy prawns. Serve alongside the slaw over fragrant garlic rice and bring it all together with a drizzle of creamy and tangy ranch dressing.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1 sachet
All-American Spice Blend
2
Garlic
1
Spring Onion
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Baby Spinach Leaves
1 packet
Shredded Cabbage Mix
1
Corn
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs;)
1 drizzle
olive oil
20 g
butter (for the rice)
(Contains: Milk;)
1.25 cup
water
20 g
butter (for the prawns)
(Contains: Milk;)
Utensils
Cooking Steps
• Finely chop garlic.
• In a large saucepan, heat the butter(for the rice)
with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes.
• Add the water and a generous pinch of salt, then
bring to the boil.
• Add jasmine rice. Stir, cover with a lid and reduce
heat to low. Cook for 10 minutes, then remove from
heat. Keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• Meanwhile, roughly chop baby spinach leaves and
thinly slice spring onion.
• Slice kernels off corn cob.
• Heat a large frying pan over high heat. Cook
corn kernels until lightly browned, 4-5 minutes.
Transfer to a medium bowl and
set aside.
TIP: Cover the pan with a lid if the kernels are ‘popping’
out.
• SPICY! This is a mild spice blend, but use less if you’re
sensitive to heat! In a second medium bowl, combine
All-American spice blend and a drizzle of olive oil.
• Add peeled prawns, tossing to coat.
• When the rice has 5 minutes remaining, return
frying pan to medium-high with the butter (for the
prawns) and a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl
up, 3-4 minutes. Remove from heat.
• To the bowl with corn, add shredded cabbage mix,
spinach and the mayonnaise. Toss to combine and
season to taste with salt and pepper.
• Divide garlic rice between plates.
• Top with American-spiced prawns and slaw.
• Drizzle with ranch dressing and sprinkle with spring
onion to serve. Enjoy!
