Sweet Chilli-Ginger Prawn & Veggies
with Garlic Rice & Crispy Shallots
This super snazzy stir-fry has some seriously tasty veggies like Asian greens and capsicum, that transforms this dish from great to spectacular. With sweet chilli-ginger prawn and our staple garlic rice, you'll get major flavour with every bite.
This recipe is under 650kcal per serving.
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
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 packet
Asian Greens
½
Capsicum
½
lemon
1 packet
Peeled Prawns
(Contains Crustacean;)
1 packet
ginger paste
1 packet
sweet chilli sauce
1 sachet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water
2 tbs
plain flour
(Contains Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the 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 rice is tender and all water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, thinly slice carrot into half-moons. • Roughly chop Asian greens and capsicum. • Slice lime into wedges.
• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook capsicum and carrot until tender, 4-5 minutes. • Add Asian greens and remaining garlic, and cook until fragrant, 1 minute. Season. Transfer to a bowl and cover to keep warm.
• While veggies are cooking, in a medium bowl, combine peeled prawns, the plain flour and a pinch of salt. • Return frying pan to high heat with a good drizzle of olive oil. When oil is hot, pick up prawns with tongs and shake off any excess flour. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• To the pan, add ginger paste, sweet chilli sauce and a squeeze of lime juice. Toss to coat and cook until slightly reduced, 1 minute.
• Divide garlic rice between bowls. • Top with stir-fry veggies and sweet chilli-ginger prawns. • Garnish with crispy shallots. Serve with remaining lime wedges. Enjoy!