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American-Spiced Prawns & Garlic Rice

American-Spiced Prawns & Garlic Rice

with Slaw, Corn Salsa & Ranch Dressing

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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.

Tags:Not Suitable for CoeliacsBBQ FriendlyNaturally Gluten-Free
Allergens:CrustaceansEggMilkSulphites

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

jasmine rice

1 tin

sweetcorn

1

tomato

1 packet

peeled prawn

(ContainsCrustaceans)

1 bag

shredded red cabbage

1 packet

mayonnaise

(ContainsEgg)

1 packet

ranch dressing

(ContainsEgg, Milk)

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

Not included in your delivery

olive oil

1.25 cup

water

1 drizzle

white wine vinegar

20 g

butter (for the rice)

20 g

butter (for the prawns)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2855 kJ
Fat33.1 g
of which saturates12.6 g
Carbohydrate77.1 g
of which sugars10.4 g
Protein23.5 g
Sodium1501 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the peeled prawns, tossing to coat.

4

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.

5

While the prawns are cooking, combine the shredded cabbage mix and mayonnaise in a second medium bowl. Season to taste.

6

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.