Asian Spiced Prawns
with Honey-Soy Veggies & Garlic Rice
Southeast Asian spice blend is a welcome addition to the juicy, peppercorn-spiked prawns in this dish that delivers top-tier Asian takeaway food vibes. Jasmine rice and crisp green beans are all you need to soak up all this goodness.
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 bag
green beans
1
carrot
1 packet
mayonnaise
(Contains Egg;)
1 sachet
black peppercorns
1 packet
prawns
(Contains Crustacean;)
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Japanese dressing
(Contains Sesame, Soy;)
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
1 tbs
honey
½ tsp
salt
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
2 tbs
plain flour (or gluten-free plain flour)
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, melt the butter over medium heat. Add garlic and cook until fragrant, 1 minute. • Add jasmine rice, the water and a generous pinch of salt and bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, trim and halve green beans. Cut carrot into half-moons. • In a small bowl, combine the honey and soy sauce. • In a second small bowl, combine Japanese dressing and mayonnaise.
Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot, stirring, until softened, 2 minutes. • Add green beans and honey-soy mixture and cook, tossing, until tender, 4-5 minutes. • Transfer to a bowl and cover to keep warm.
• Meanwhile, lightly crush black peppercorns with a pestle and mortar, or in their sachet using a rolling pin. • In a medium bowl, combine the salt, crushed peppercorns, Southeast Asian spice blend and plain flour. Add prawns to the spiced flour mixture, tossing to coat.
Little cooks: Take the lead and help crush the peppercorns!
• Wipe out the frying pan and return to medium high heat with a drizzle of olive oil. • When the oil is hot, pick up the prawns using tongs and shake any excess flour back into the bowl. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Divide the garlic rice between bowls. • Top with the honey-soy veggies and salt and pepper prawns. • Sprinkle with crushed peanuts. Top with the Japanese mayo to serve. Enjoy!
Little cooks: Work your magic and add the finishing touch by sprinkling the peanuts and adding the Japanese mayo!