Ginger & Lemongrass Prawns
with Veggies & Garlic Rice
Cook prawns the right way (we'll show you how!) and they'll be sweet, juicy and tender, and the perfect partner for a zingy ginger-lemongrass sauce. Complete with stir-fried veggies and flavour-packed garlic rice, who knew a low cal meal could be so satisfying?
This recipe is under 650kcal per serving.
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.
Ingredients
2 clove
garlic
1 packet
jasmine rice
1
carrot
1
zucchini
1 packet
prawns
(Contains Crustacean;)
1
Ginger Lemongrass Paste
1 bag
baby spinach leaves
1 packet
crispy shallots
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice carrot and zucchini into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot and zucchini until tender, 5-6 minutes. Transfer to a bowl.
• When the rice has 5 minutes remaining, return the 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.
• Add gingerlemongrass paste and cook until fragrant, 1 minute. Stir in Sichuan garlic paste, the soy sauce and baby spinach leaves. • Return carrot and zucchini to the pan and cook, tossing, until the spinach is wilted, 1-2 minutes. Season with salt and pepper.
• Divide the garlic rice between bowls. Top with the ginger and lemongrass prawns, spooning over any remaining sauce from the pan. • Sprinkle with crispy shallots to serve. Enjoy!
