Swicy Tamarind & Chilli Jam Fried Prawn
with Jasmine Rice, Fresh Veg & Chilli
- Crustaceans
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Crispy, golden prawns get drenched in a sticky glaze of tangy tamarind and punchy chilli jam for the ultimate sweet-and-spicy hit. Balanced with fragrant jasmine rice and refreshing cucumber to tame the heat, this is big-flavour takeaway comfort made easy.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
2
Garlic
1 packet
Makrut Lime Leaves
1
Long Chilli
1
Cucumber
1
Tomato
190 g
Peeled Prawns
(Contains: Crustaceans)
1 sachet
one-step coater
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Tamarind Seasoning
1
Chilli Jam
(May be present: Milk)
1 sachet
Crispy Shallots
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Finely chop garlic. Thinly slice fresh chilli (if using). Thinly slice cucumber into rounds. Cut tomato into wedges. Remove centre veins from makrut lime leaves, then very thinly slice/finely chop.
• In a large bowl, combine peeled prawns, one-step coater and tamarind seasoning, tossing to coat.
TIP: The makrut lime leaves are fibrous, so cut them into small pieces!
• In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, dust off any excess flour from prawns and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a paper towel-lined plate.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook garlic and makut lime leaves, until fragrant, 1 minute.
• Remove from heat, add chilli jam and a splash of water, stirring to combine. Add cooked prawns, tossing to coat.
• Divide rice between bowls, then top with swicy tamarind and chilli jam fried prawns, tomato and cucumber.
• Garnish with crispy shallots and fresh chilli. Enjoy!
