Sweet Chilli & Ginger Prawn Rice Bowl
with Slaw and Pickled Cucumber
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
Baby Cos Lettuce
1 tin
Sweetcorn
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
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.)
1
Cucumber
2
Garlic
1 packet
Ginger Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Mint
190 g
Peeled Prawns
1 packet
Plant-Based Fish Sauce
(Contains: Gluten, Soy, Sulphites, Wheat;)
1 packet
Sweet Chilli Sauce
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat, Sesame;)
1 packet
Slaw Mix
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. Roughly chop cos lettuce. • In a small bowl, combine sweet chilli sauce, ginger paste and plant-based fish sauce. • In a medium bowl, combine cornflour, sweet soy seasoning, 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!
