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.
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 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
Cooking Steps
• 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!