HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPrawn & Pea Stir Fry
topBanner
Prawn & Pea Stir-Fry

Prawn & Pea Stir-Fry

with Zesty Lime

Read more

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

Allergens:CrustaceansGlutenMolluscs

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

¾ cup

jasmine rice

1 clove

garlic

1 packet

prawns

(ContainsCrustaceans)

½ bunch

coriander

1 bunch

spring onions

1

carrot

1

birdseye chilli

½

lime

100 g

sugar snap peas

2 tbs

oyster sauce

(ContainsGluten, Molluscs)

Not included in your delivery

water

2 tsp

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1980 kJ
Fat5.2 g
of which saturates0.7 g
Carbohydrate74.4 g
of which sugars12.5 g
Dietary Fibre0 g
Protein29.2 g
Cholesterol0 mg
Sodium1580 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Sieve
Saucepan
Wok
Instructionsarrow up iconarrow up icon
download icondownload icon
1

To prepare the ingredients, rinse the Jasmine rice and prawns well. Peel and crush the garlic. Pick the coriander leaves and finely chop the stalks. Cut the spring onion into 2 cm lengths and the carrot into matchsticks (peeled). Trim the sugar snap peas. Deseed the birdseye chilli and finely chop. Juice the lime.

2

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 Jasmine rice is soft. Drain.

3

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.

4

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 the 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.

5

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