Sweet Chilli & Ginger Prawn Rice Bowl

Name: Sweet Chilli & Ginger Prawn Rice Bowl with Slaw and Pickled Cucumber
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Ginger Paste; 1 packet Jasmine Rice; 2 Garlic; 1 packet Crushed Peanuts; 1 packet Sweet Chilli Sauce; 1 packet Slaw Mix; 1 packet Mint; 1 packet Plant-Based Fish Sauce; 190 g Peeled Prawns; 1 packet Cornflour; 1 tin Sweetcorn; 1 Cucumber

with Slaw and Pickled Cucumber

Up to 180$ + Free Treats / Extras for Life

Tags:

Vegetarian

Allergens:

Peanuts

•Gluten

•Soy

•Sulphites

•Wheat

•Crustaceans

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

1 packet

Ginger Paste

1 packet

Jasmine Rice

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

Garlic

1 packet

Crushed Peanuts

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

1 packet

Sweet Chilli Sauce

1 packet

Slaw Mix

1 packet

Mint

1 packet

Plant-Based Fish Sauce

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

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Cornflour

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

1 tin

Sweetcorn

Cucumber

Nutritional Values

Calories582 kcal

Energy (kJ)2440 kJ

Fat8.8 g

of which saturates2.3 g

Carbohydrate98.9 g

of which sugars23.2 g

Dietary Fibre24.1 g

Protein23.3 g

Sodium2020 mg

The average adult daily energy intake is 8700 kJ

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!