American-Spiced Prawns & Garlic Rice
with Corn Salsa, Slaw & Ranch Dressing
With hints of paprika, cumin and mustard, our All-American spice blend is all you need to jazz up juicy prawns. Serve alongside the slaw over fragrant garlic, and bring everything together with a drizzle of creamy and tangy ranch dressing.
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 bag
baby spinach leaves
1 packet
prawns
(Contains Crustacean;)
1 bag
shredded cabbage mix
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 garlic. • In a medium saucepan, melt the butter (for the rice) 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, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, drain sweetcorn. Roughly chop baby spinach leaves. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl, then add baby spinach and 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 second medium bowl, combine All-American spice blend and a drizzle of olive oil. • Add prawns, tossing to coat.
• When rice has 5 minutes remaining, return frying pan to medium-high heat. Melt the butter (for the prawns) with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Remove from heat.
• Meanwhile, combine shredded cabbage mix and mayonnaise in a large bowl. • Season to taste.
• Divide garlic rice between bowls. • Top with All-American prawns, corn salsa and slaw. • Drizzle with ranch dressing to serve. Enjoy!