American-Spiced Prawns & Garlic Rice
with Slaw, Corn Salsa & Ranch Dressing
There's something about seafood that screams summer, and this colourful prawn dish is a case in point! Don't forget the ranch dressing - it really ties everything together.
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.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1
tomato
1 packet
peeled prawns
(Contains Crustacean;)
1 bag
shredded red cabbage
1 packet
mayonnaise
(Contains Egg;)
1 packet
ranch dressing
(Contains Egg, Milk;)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
1.25 cup
water
1 drizzle
white wine vinegar
20 g
butter (for the rice)
(Contains Milk;)
20 g
butter (for the prawns)
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter (for the rice) with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt, then bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the 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!
While the rice is cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Meanwhile, finely chop the tomato and transfer to a medium bowl. Transfer the charred corn to the bowl with the tomato. Add a drizzle of white wine vinegar and olive oil. Toss to combine. Season with salt and pepper to taste.
TIP: Cover the pan with a lid if the kernels are “popping” out.
In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the peeled prawns, tossing to coat.
When the rice has 5 minutes remaining, return the frying pan to a medium-high heat. Melt the butter (for the prawns) with a dash of olive oil. Cook the prawns, tossing, until pink and starting to curl up, 3-4 minutes.
While the prawns are cooking, combine the shredded cabbage mix and mayonnaise in a second medium bowl. Season to taste.
Divide the garlic rice between bowls. Top with the slaw, American-spiced prawns and corn salsa. Drizzle the ranch dressing over the prawns to serve.