Smokey Prawns & Garlic Rice

Name: Smokey Prawns & Garlic Rice with Corn Salsa, Slaw & Ranch Dressing
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 clove garlic; 1.25 cup water; 1 packet jasmine rice; 1 tin sweetcorn; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet prawns; 1 bag shredded cabbage mix; 1 packet garlic aioli; 1 packet ranch dressing; 1 sachet All-American spice blend; 20 g butter (for the rice); 20 g butter (for the prawns)

with Corn Salsa, Slaw & Ranch Dressing

Get up to $200 off!

With hints of paprika, cumin and mustard, our All-American spice blend is all you need to jazz up juicy prawns. Serve alongside the slaw over fragrant garlic, and bring everything together with a drizzle of creamy and tangy ranch dressing.

Tags:

Not Suitable for Coeliacs

Allergens:

Crustaceans

•Eggs

•Milk

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

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

1 tin

sweetcorn

1 bag

baby spinach leaves

1 packet

prawns

(Contains: Crustaceans;)

1 bag

shredded cabbage mix

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

ranch dressing

(Contains: Eggs, Milk;)

1 sachet

All-American spice blend

Not included in your delivery

olive oil

1.25 cup

water

1 drizzle

white wine vinegar

20 g

butter (for the rice)

(Contains: Milk;)

20 g

butter (for the prawns)

(Contains: Milk;)

Nutritional Values

Energy (kJ)3120 kJ

Fat33.3 g

of which saturates12.6 g

Carbohydrate75.9 g

of which sugars9.5 g

Protein24.4 g

Sodium1514 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop garlic. In a medium saucepan, melt the butter (for the rice) with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt, then bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and all water is absorbed, 10-15 minutes.

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

Meanwhile, drain sweetcorn. Roughly chop baby spinach leaves. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer charred corn to a medium bowl, then add baby spinach. Add a drizzle of white wine vinegar and olive oil. Toss to combine. Season with salt and pepper to taste.

TIP: Cover the pan with a lid if the kernels are "popping out."

In a second medium bowl, combine All-American spice blend and a drizzle of olive oil. Add prawns, tossing to coat.

When rice has 5 minutes remaining, return the frying pan to medium-high heat. Melt the butter (for the prawns) with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.