Sweet Chilli & Ginger Prawn Rice Bowl
with Slaw and Pickled Cucumber
This veg-forward rice bowl has protein in the shape of prawns and peanuts. The prawn is cooked in a sweet and spicy glaze that drips extra flavour on everything. Move over bland prawns, this bowl is bursting with flavour.
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
Cucumber
1 tin
sweetcorn
1 packet
sweet chilli sauce
1 packet
ginger paste
1 packet
peeled prawns
(Contains Crustacean;)
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
mayonnaise
(Contains Egg;)
1 packet
slaw mix
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. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water
¼ cup
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter 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 and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• While cucumber is pickling, drain sweetcorn. • In a small bowl, combine the sweet chilli sauce, ginger paste and soy sauce. • In a medium bowl, combine cornflour, peeled prawns and a generous pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, shake the excess cornflour off prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add sweet chilli-ginger sauce mixture, tossing to coat, 1 minute.
• While the prawns are cooking, in a large bowl, combine mayonnaise, a drizzle of olive oil, a splash of pickling liquid and a pinch of salt and pepper. • Add sweetcorn and slaw mix, tossing to combine.
• Drain cucumber. Divide garlic rice, sweet chilli and ginger prawns, slaw and pickled cucumber between bowls. • Spoon over any sauce from the pan. Top with crushed peanuts to serve. Enjoy!