Black Pepper & Onion Prawn Stir-Fry
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Black Pepper & Onion Prawn Stir-Fry

Black Pepper & Onion Prawn Stir-Fry

with Rice & Crispy Shallots

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.

Unfortunately, this week’s crushed peanuts were in short supply, so we’ve replaced them with crispy shallots. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Under 650kcal
Kid Friendly
Easy Prep
Quick
Allergens:
Crustacean
Gluten
Mollusc
Wheat

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 bag

green beans

1

carrot

½ sachet

black peppercorns

1 packet

prawns

(Contains Crustacean;)

1 packet

onion chutney

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

crispy shallots

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2312 kJ
Fat6.2 g
of which saturates1.1 g
Carbohydrate92.1 g
of which sugars24.9 g
Protein25 g
Sodium3124 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with the boiled water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, then return to the saucepan.

2
2

• Meanwhile, trim and halve green beans. Thinly slice carrot into half-moons. Set aside. Lightly crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin.

Little cooks: Have a go at crushing the peppercorns!

3
3

• 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 chicken, green beans and carrot with a pinch of salt, tossing occasionally, until cooked through (when no longer inside), 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!

4
4

• Divide basmati rice between bowls. Top with black pepper chicken stir-fry. • Sprinkle with crispy shallots to serve.

Little cooks: Add the finishing touch by sprinkling over the crispy shallots!