Chinese Garlic-Ginger Prawns
with Sweetcorn Fried Rice
- Crustaceans
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Garlic
2
Spring Onion
190 g
Peeled Prawns
(Contains: Crustaceans)
1 sachet
Chilli Flakes
1 tin
Sweetcorn
1
Capsicum
1 packet
Ginger Paste
g
Beef Strips
1 sachet
Vegetable Stock Pot
1
Carrot
1 packet
Sweet Black Bean Sauce
(Contains: Sesame, Wheat, Gluten, Soy)
Cooking Steps
In a medium saucepan, bring the water and jasmine rice to the boil over a high heat. Crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, uncovered, until the rice is almost tender, 10 minutes. TIP: We are parcooking the rice so it doesn't become gluggy later! Set aside.
Flavour the prawns as above.
Drain the sweetcorn. Finely chop the carrot (unpeeled) (or grate if you'd prefer!). Finely chop the green capsicum. Thinly slice the spring onion.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the corn, carrot, capsicum and 1/2 the spring onion and cook until just tender, 5 minutes. Add the rice and remaining garlic and stir to combine. Push the rice to one side of the frying pan and add a drizzle of olive oil. Crack in the egg and allow to set for 30 seconds, then scramble with a spoon and stir through the rice. Add the remaining soy sauce and mix through. Transfer to a large bowl and cover to keep warm.
• 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. Add the garlic-ginger marinade and cook as above.
Divide the sweetcorn fried rice between bowls and top with the Chinese garlic-ginger beef and any sauce from the pan. Sprinkle with the chilli flakes (if using) and the remaining spring onion. Enjoy!
