Southeast Asian-Spiced Prawns & Honey-Soy Veg
with Garlic Rice & Aioli
Tonight's prawn gets some love from our Southeast Asian spice and staple cracked black pepper to create a protein worth raving about. Finish it all off with some honey greens, garlic rice and some essential toppings to tie it all together!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Aioli
1 packet
Green Beans
2
Garlic
1 sachet
Southeast Asian Spice Blend
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim and halve the green beans. Roughly chop the Asian greens. In a small bowl, combine the soy sauce and honey. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the green beans, tossing, until tender, 3-4 minutes. Add the Asian greens are cook until wilted, 1-2 minutes. Add the honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm.
Crush the black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. In a medium bowl, combine the salt, cracked black pepper, Southeast Asian spice blend and plain flour. Add the prawns to the spiced flour and toss to coat.
Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, pick up the prawns using tongs and shake off any excess flour back into the bowl. Add the prawns, tossing, until pink and starting to curl up, 3-4 minutes. TIP: Add a drizzle more oil between batches if necessary! Cooking the meat in batches over a high heat helps it stay tender.
Divide the garlic rice between plates. Top with the honey-soy veggies and salt and pepper prawns. Garnish with the roasted peanuts. Serve with the garlic aioli. Enjoy!
