Quick Double Sweet Chilli Prawn Stir-Fry
with Easy-Prep Veggies & Garlic Rice
Sweet chilli sauce is a welcome addition to the juicy, ginger-spiked prawns in this dish that delivers the Thai food vibes. Udon noodles and vibrant veggies are all you need to soak up all the saucy goodness.
Due to recent sourcing challenges, we've replaced some ingredients, which may be a little different to what's pictured. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 bag
green beans
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 bag
Carrot & Zucchini Mix
1 packet
ginger paste
2 packet
prawns
(Contains Crustacean;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water (for the rice)
2 tsp
soy sauce
(Contains Gluten, Soy;)
3 tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, trim green beans and cut in half. • In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce and the water (for the sauce). Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stirfry carrot & zucchini mix and green beans until tender, 3-4 minutes. • Add ginger paste and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 5-6 minutes. • Return veggies to the pan, add sweet chilli mixture, toss until thickened, 1-2 minutes
• Divide rice between bowls. • Top with sweet chilli prawn stir-fry to serve. Enjoy!