Sweet Chilli-Ginger Prawn & Stir-Fry Veggies
with Garlic Rice & Crispy Shallots
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
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
3
Garlic
1 sachet
Crispy Shallots
1 packet
Sweet Chilli Sauce
1
Capsicum
1 packet
Asian Greens
1 packet
Ginger Paste
1
Lime
1
Carrot
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt butter with a dash of olive oil over medium heat. Cook half 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 water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, thinly slice carrot into half-moons. • Roughly chop Asian greens and capsicum. • Slice lime into wedges.
• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook capsicum and carrot until tender, 4-5 minutes. • Add Asian greens and remaining garlic, and cook until fragrant, 1 minute. Season. Transfer to a bowl and cover to keep warm.
• While veggies are cooking, in a medium bowl, combine peeled prawns, the plain flour and a pinch of salt. • Return frying pan to high heat with a good drizzle of olive oil. When oil is hot, pick up prawns with tongs and shake off any excess flour. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• To the pan, add ginger paste, sweet chilli sauce and a squeeze of lime juice. Toss to coat and cook until slightly reduced, 1 minute.
• Divide garlic rice between bowls. • Top with stir-fry veggies and sweet chilli-ginger prawns. • Garnish with crispy shallots. Serve with remaining lime wedges. Enjoy!
