Garlic Pepper Prawn & Veggie Stir-Fry
with Capsicum & Instant Rice
- Gluten
- Soy
- Wheat
- Crustaceans
- Sesame
- Eggs
- May contain traces of allergens
Bold garlic and cracked pepper prawns stir-fried with sweetcorn, capsicum and Asian greens in a glossy Chinese-style sauce will be on the table faster than takeaway. Spooned over instant rice, it's got all the wok-tossed flavour you want on a busy night.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
Asian Greens
190 g
Peeled Prawns
(Contains: Crustaceans)
1
Capsicum
1 tin
Sweetcorn
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
cracked black pepper
Utensils
Cooking Steps
• Roughly chop Asian greens.
• Thinly slice capsicum.
• Drain sweetcorn.
• In a medium bowl, combine Asian BBQ seasoning, a drizzle of olive oil and a pinch of salt. Add peeled prawns, tossing to coat.
• 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 plate and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Add capsicum and corn and cook until tender, 4-5 minutes. Add Asian greens and cook until just wilted, 1-2 minutes.
• To the pan with veggies, stir in garlic stir-fry sauce and the cracked black
pepper. Cook until slightly reduced, 1-2 minutes.
• Return all prawns to the pan, tossing to combine, 1 minute.
• Season to taste with salt.
• Meanwhile, microwave basmati rice until steaming, 90 seconds.
• Divide instant rice between bowls.
• Top with garlic pepper prawn and veggie stir-fry to serve. Enjoy!
