Soy-Ginger Prawn & Garlic Rice
with Oyster Sauce Veggies & Coriander
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
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Coriander
3
Garlic
1 packet
Ginger Lemongrass Paste
1
Broccoli
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Carrot
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, combine the soy sauce, ginger lemongrass paste, remaining garlic and a pinch of pepper in a small bowl. Set aside.
• Cut broccoli (including the stalk!) into small florets. • Thinly slice carrot into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry broccoli and carrot with a splash of water until tender, 5-6 minutes. • Add oyster sauce and the brown sugar and cook, stirring, until combined, 1 minute. • Transfer to a bowl and cover to keep warm.
Custom Recipe: If you've swapped to prawns, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Continue as above, adding the soy-ginger mixture to the prawns.
• Divide garlic rice between bowls. • Top with oyster sauce veggies and soy-ginger barramundi, spooning over any remaining sauce from the pan. • Tear over coriander leaves to serve. Enjoy!
