Sweet Chilli & Ginger Prawn Rice Bowl

Name: Sweet Chilli & Ginger Prawn Rice Bowl with Slaw & Pickled Cucumber
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 20 g butter; 1 cup water; 2 clove Garlic; 1 packet Jasmine Rice; 1 Cucumber; 1 packet Ginger Paste; 1 packet Peeled Prawns; 1 packet Cornflour; 1 packet slaw mix; 1 packet Crushed Peanuts; 1 tin Sweetcorn; 1 packet Plant-Based Fish Sauce; 1 packet Mint; 1 packet Sweet Chilli Sauce

with Slaw & Pickled Cucumber

Up to 180$ + Free Treats / Extras for Life

This prawn-forward rice bowl has protein in the shape of prawn and peanuts. The chicken is cooked in a sweet and spicy glaze that drips extra flavour on everything. Move over bland tofu, this bowl is bursting with flavour.

Allergens:

Milk

•Crustaceans

•Peanuts

•Gluten

•Soy

•Sulphites

•Wheat

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

Garlic

1 packet

Jasmine Rice

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

Cucumber

1 packet

Ginger Paste

1 packet

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Cornflour

(May be present: Wheat, Gluten, Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 packet

slaw mix

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 tin

Sweetcorn

1 packet

Plant-Based Fish Sauce

(Contains: Gluten, Soy, Sulphites, Wheat;)

1 packet

Mint

1 packet

Sweet Chilli Sauce

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 cup

water

Nutritional Values

Energy (kJ)2789 kJ

Calories666 kcal

Fat17.1 g

of which saturates8.2 g

Carbohydrate99 g

of which sugars23.3 g

Dietary Fibre24.1 g

Protein23.4 g

Sodium2062 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 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 and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

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

• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• While cucumber is pickling, drain sweetcorn. • In a small bowl, combine sweet chilli sauce, ginger paste and plant-based fish sauce. • In a medium bowl, combine cornflour, peeled prawns and a generous pinch of pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, shake the excess cornflour off prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add sweet chilli-ginger sauce mixture, tossing to coat, 1 minute.

• While prawns are cooking, in a large bowl, combine a drizzle of olive oil, a splash of pickling liquid and a pinch of salt and pepper. • Add sweetcorn and slaw mix, tossing to combine.

• Drain cucumber. Divide garlic rice, sweet chilli and ginger prawns, slaw and pickled cucumber between bowls. • Spoon over any sauce from the pan. Top with crushed peanuts. Tear over mint to serve. Enjoy!