Prawn & Snow Pea Stir-fry

Name: Prawn & Snow Pea Stir-fry with Zesty Lime
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: ¾ cup jasmine rice; 3 cup water; 2 tsp vegetable oil; 1 clove garlic; 180 g prawns; ½ bunch coriander; 1 bunch spring onions; 100 g sugar snap peas; 1 carrot; 1 birdseye chilli; ½ lime; 2 tbs oyster sauce

with Zesty Lime

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When the Asian stir-fry cravings hit, put down that takeaway menu and reach for this stunner of a recipe! Packed full of flavour, you’re going to absolutely love being able to make this classic combination at home yourself. There’s no need for hidden ingredients here, just the freshness of sugar snap peas and prawns.

Tags:

Eat Me First

•Extra Spicy

•Healthy

•Lactose free

•Seafood first

•Under 30 Minutes

Allergens:

Crustaceans

•Gluten

•Molluscs

•Wheat

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

¾ cup

jasmine rice

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

1 clove

garlic

180 g

prawns

(Contains: Crustaceans;)

½ bunch

coriander

1 bunch

spring onions

100 g

sugar snap peas

carrot

birdseye chilli

lime

2 tbs

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

Not included in your delivery

3 cup

water

2 tsp

vegetable oil

Nutritional Values

per serving

Calories1870 kcal

Fat5 g

of which saturates0.7 g

Carbohydrate70.4 g

of which sugars12.4 g

Protein26.8 g

Sodium1550 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Saucepan

•Sieve

•Spatula

•Wok

Cooking Steps

To prepare the ingredients, rinse the rice and prawns well, peel and crush the garlic, pick the coriander leaves and chop the stalks, cut the spring onions into 2 cm lengths, trim the sugar snap peas, peel and cut carrot into matchsticks, deseed & finely chop the birdseye chilli and then juice the lime.

Place the Jasmine rice and the water into a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the garlic and prawns and cook for 2-3 minutes, stir frying, or until the prawns change colour. Remove from the wok and set aside.

Place the wok back over the same heat and add the coriander stalks, spring onion, sugar snap peas, carrot and birdseye chilli. Stir fry for 1-2 minutes or until fragrant and sugar snap peas are just tender (with a slight crunch). Return the prawns to the wok with the lime juice and oyster sauce. Stir fry for a further 1 minute or until heated through. Remove from the heat and stir through half of the coriander leaves.

Serve the prawn and sugar snap pea stir fry over the rice and garnish with the remaining coriander.