Chilli-Lime Prawns & Sesame Greens
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Chilli-Lime Prawns & Sesame Greens

Chilli-Lime Prawns & Sesame Greens

with Jasmine Rice & Coconut Sauce

Gourmet is the name of the game with this elegant dish. From the chilli prawns to the sesame greens and irresistible lime zest and toasted coconut topping, it's a beautiful balance of flavours and textures.

Allergens:
Crustacean
•Sulphites
•Sesame
•Gluten
•Soy
•Fish

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 Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

1 bunch

baby broccoli

1 packet

Pea Pods

2 clove

garlic

½

Lime

½

Long Chilli

1 packet

tails-on prawns

(Contains Crustacean;)

1 packet

shredded coconut

(Contains Sulphites;)

1 sachet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

ginger paste

1 packet

coconut milk

2 packet

fish sauce & rice vinegar mix

(Contains Fish;)

1 packet

coriander

Not included in your delivery

olive oil

1 cup

water

1 tsp

soy sauce

(Contains Gluten, Soy;)

40 g

butter

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Nutritional Values

Energy (kJ)3372 kJ
Calories806 kcal
Fat42.3 g
of which saturates28.2 g
Carbohydrate74.7 g
of which sugars9.7 g
Dietary Fibre27.3 g
Protein28.6 g
Sodium1316 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Small Pan
•Large Non-Stick Pan

Instructions

1
1

• Add the water to a medium saucepan and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10 minutes.

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

2
2

• While the rice is cooking, slice baby broccoli in half, lengthways. Trim pea pods. Finely chop garlic. Zest lime to get a good pinch, then slice into wedges. Finely chop long chilli (if using). • In a medium bowl, combine chilli, a pinch of brown sugar and half the garlic. Season with salt and pepper, then add tail-on prawns, tossing to coat. Set aside.

3
3

• Heat a large frying pan over medium-high heat. When the pan is hot, toast shredded coconut, tossing occasionally, until golden, 2-3 minutes. • Transfer to a small bowl and allow to cool. Stir through lime zest, then season to taste.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until slightly softened, 4 minutes. • Add pea pods and mixed sesame seeds and cook until tender, 2-3 minutes. • Add the soy sauce and cook, tossing to coat, 1 minute. Transfer to a plate and cover to keep warm.

5
5

• In a small saucepan over medium-high heat, add a drizzle of olive oil, ginger paste and the remaining garlic. Cook, stirring, until fragrant, 1 minute. • Add coconut milk, the brown sugar and fish sauce & rice vinegar mix. Cook, stirring occasionally, until slightly reduced, 3-4 minutes. Stir through half the butter until melted. • While the sauce is cooking, return frying pan to medium-high heat with a drizzle of olive oil and the remaining butter. Once the butter is melted, cook prawns, tossing, until pink and starting to curl up, 3 minutes. • Remove pan from the heat, then add a squeeze of lime juice.

6
6

• Roughly chop coriander. • Divide the rice and sesame greens between bowls. Spoon over the coconut sauce, then top with the chilli prawns. • Sprinkle over toasted coconut-lime garnish and coriander. Serve with any remaining lime wedges. Enjoy!