Vietnamese Coconut & Lemongrass Prawn
with Veggies & Jasmine Rice
- Crustaceans
- Gluten
- Molluscs
- Wheat
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Vietnamese-inspired cuisine comes together in a flash tonight. Simmer succulent prawns with creamy coconut milk and zingy ginger and lemongrass for bold Vietnamese flavours you can't beat!
Ingredients
1 packet
Asian Greens
1
Carrot
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Coconut Milk
1
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1
Long Chilli
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
Not included in your delivery
1 drizzle
olive oil
1 cup
water
½ tsp
brown sugar
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
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 10 minutes, then remove pan from heat.
• Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• While the rice is cooking, finely chop garlic.
• Thinly slice carrot into half-moons.
• Roughly chop Asian greens.
• Thinly slice long chilli (if using).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Add Asian greens and cook, stirring until wilted, 1-2 minutes.
• Add garlic and ginger & lemongrass paste, stirring to coat. Cook until fragrant, 1 minute.
• Add coconut milk, the brown sugar, soy sauce and oyster sauce. Reduce heat to medium-low. Simmer until slightly reduced, 2-3 minutes. Season with pepper.
• Divide Vietnamese coconut and lemongrass prawns between bowls, spooning over any remaining sauce from the pan.
• Serve with jasmine rice and garnish with chilli. Enjoy!
