Double Sweet Chilli Prawn Stir-Fry & Garlic Rice

Name: Double Sweet Chilli Prawn Stir-Fry & Garlic Rice with Sautéed Veg & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Basmati Rice; 1 Carrot; 1 sachet Crispy Shallots; 2 Garlic; 1 packet Ginger Paste; 1 packet Green Beans; 1 packet Oyster Sauce; 380 g Peeled Prawns; 1 packet Sweet Chilli Sauce; 1 Zucchini; 1 drizzle olive oil; 20 g butter; 1.25 cup water (for the rice); ½ tbs soy sauce; 2 tbs water (for the sauce)

with Sautéed Veg & Crispy Shallots

Recipe Development TeamUpdated on September 18, 2026

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Calories

:

672 kcal

Protein

:

37g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Gluten
Molluscs
Wheat
Crustaceans
Milk
Soy
May contain traces of allergens
Gluten
Soy
Wheat

Light and bright, this colourful seafood bowl will have the whole dinner table smiling. Packed full of sweet chilli flavours, your prawns will easily become the star of tonight's dinner show.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat)

1

Carrot

1 sachet

Crispy Shallots

2

Garlic

1 packet

Ginger Paste

1 packet

Green Beans

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat)

380 g

Peeled Prawns

(Contains: Crustaceans)

1 packet

Sweet Chilli Sauce

1

Zucchini

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1.25 cup

water (for the rice)

½ tbs

soy sauce

(Contains: Soy May be present: Gluten)

2 tbs

water (for the sauce)

Nutritional Values

Energy (kJ)2810 kJ

Calories672 kcal

Fat25 g

of which saturates12.4 g

Carbohydrate82.4 g

of which sugars17.4 g

Dietary Fibre10.9 g

Protein37 g

Sodium2750 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• Finely chop garlic.
• In a medium saucepan, heat the butter with a dash
of olive oil over medium heat.
• Cook garlic, until fragrant, 1-2 minutes. Add
basmati rice, the water (for the rice) and a
generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and
keep covered until the rice is tender and the water is
absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so
don’t peek!

2

• While the rice is cooking, thinly cut carrot and
zucchini into half-moons.
• Trim and halve green beans.

3

• In a medium bowl, combine oyster sauce, sweet
chilli sauce, the soy sauce and the water (for the
sauce). Set aside.

4

• In a large frying pan, heat a drizzle of olive oil over
high heat. Stir-fry carrot, zucchini and green beans,
tossing, until tender, 3-4 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Transfer to a bowl and cover to keep warm.

5

• Return frying pan to medium-high heat with a
drizzle of olive oil. Cook peeled prawns, tossing,
until pink and starting to curl up, 3-4 minutes.
• Return the veggies to the pan, add sweet chilli
mixture and toss until thickened, 1-2 minutes.