Quick Black Pepper Prawn Stir-Fry
with Rice & Crushed Peanuts- Gluten
- Molluscs
- Wheat
- Peanuts
- Crustaceans
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Lift your stir-fry game by whipping up a robust sauce for the juicy prawns and veggies. Simply reach for the black peppercorns, caramelised onion chutney and oyster sauce in your meal kit to make it happen! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 bag
green beans
½ sachet
black peppercorns
1
onion chutney
1
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
prawns
(Contains: Crustaceans;)
1
capsicum
1 packet
chicken tenderloins
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
• Meanwhile, trim and halve green beans. • Thinly slice capsicum. • Lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Cook green beans and capsicum with a pinch of salt, tossing occasionally, 5-6 minutes. • Remove pan from heat. Add crushed peppercorns, cooked prawns, onion chutney, oyster sauce and a dash of water, stirring to combine.
TIP: Black peppercorns can be hot, add less if you're sensitive to heat!
• Divide basmati rice between bowls. Top with black pepper prawn stir-fry. • Sprinkle with crushed peanuts to serve.
