Smokey Prawns & Garlic Rice
with Corn Salsa, Slaw & Ranch Dressing
- Crustaceans
- Eggs
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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.
Ingredients
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;)
Utensils
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.
In a large bowl, combine shredded cabbage mix and garlic aioli. Toss to coat. Season to taste.
Divide garlic rice between bowls. Top with slaw, smokey prawns and corn salsa. Drizzle with ranch dressing to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the smokey prawns and garlic rice combo, with some finding the All-American spice blend added a delicious kick.
- Ease of prep: Quick and easy to make, though a few found the rice instructions needed tweaking for best results.
- Suggestions: Some preferred less slaw and more veggies. Others recommended adjusting spice levels to taste, especially for kids.
- Leftovers: Several wanted larger portions, particularly more prawns, to satisfy bigger appetites or have extras for later.
- Sauces: While many enjoyed the ranch dressing, some found it unnecessary or preferred less creamy elements overall.
