Malaysian Satay Prawn Nasi Lemak
with Sambal, Pickled Veggies & Crushed Peanuts- Sesame
- Crustaceans
- Peanuts
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Sesame
Major flavour alert! Our HelloFresh take on the Malaysian nasi lemak is sure to make your taste buds tingle. With fragrant, coconut rice aplenty, pickled veggies and prawns, this bowl reaches new heights once drizzled with some spicy sambal.
Ingredients
1 packet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
jasmine rice
(May be present: Gluten, Soy, Wheat.)
1
cucumber
1
carrot
2
Red Radish
½
red onion
½
lime
1 packet
peeled prawns
(Contains: Crustaceans;)
1 sachet
satay seasoning
1 packet
sweet chilli sauce
1 packet
garlic paste
1 packet
ginger paste
1 packet
sriracha
(May be present: Soy.)
1 packet
coriander
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut, Sesame.)
Not included in your delivery
olive oil
1 cup
water
¼ cup
vinegar (white wine or rice wine)
1 tsp
brown sugar
Utensils
Cooking Steps
• Heat a medium saucepan over medium-high heat. Add sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Return the saucepan to heat, add the water 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 heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. • Stir the toasted sesame seeds through rice.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, using a vegetable peeler, peel cucumber and carrot into ribbons. • Thinly slice red radish. • In a large bowl, combine the vinegar and a generous pinch of sugar and salt. • Add cucumber, carrot and radish to pickling liquid. Add enough water to just cover veggies. Set aside.
TIP: Slicing the veggies very thinly helps it pickle faster!
• Finely chop red onion (see ingredients). • Slice lime into wedges. • In a medium bowl, combine peeled prawns, satay seasoning and a drizzle of olive oil. • In a small bowl, combine sweet chilli sauce, half the garlic paste and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, tossing, until tender, 3-5 minutes. • Add ginger paste and the remaining garlic paste, then cook until fragrant, 1 minute. • Remove from the heat and stir in sriracha, the brown sugar, a splash of water and a squeeze of lime juice, until well combined. Transfer to a bowl. Season to taste with salt and pepper.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove from the heat, then add sweet chilli mixture, tossing to coat.
• Drain pickled veggies. • Bring everything to the table. Serve nasi lemak with Malaysian satay prawns, sambal and pickled veggies. • Tear coriander over prawns. • Sprinkle over crushed peanuts to serve. Enjoy!
