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Prawn & Snow Pea Stir-fry

Prawn & Snow Pea Stir-fry

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 FirstExtra SpicyHealthyLactose freeSeafood firstUnder 30 Minutes
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

180 g

prawns

(ContainsCrustaceans)

½ bunch

coriander

1 bunch

spring onions

100 g

sugar snap peas

1

carrot

1

birdseye chilli

½

lime

2 tbs

oyster sauce

(ContainsGluten, Molluscs)

Not included in your delivery

3 cup

water

2 tsp

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1870 kJ
Fat5 g
of which saturates0.7 g
Carbohydrate70.4 g
of which sugars12.4 g
Dietary Fibre0 g
Protein26.8 g
Sodium1550 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Saucepan
Sieve
Spatula
Wok
Instructionsarrow up iconarrow up icon
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1

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.

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 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 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 rice and garnish with the remaining coriander.