Garlicky Jumbo Prawns

with Stir-fried Vegetables

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Instructions

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1 Prep veg

Separate the broccoli into florets and chop them into bite-sized pieces. Peel and chop the carrots into bite-sized pieces. Slice the baby corn in half and chop diagonally.

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2 Steam veg

Heat a non-stick pan with a cover over a medium-high heat. Fill the pan up half-way with water. Once boiling, add the carrots and cook covered for 5 min. After 5 min add the broccoli and cook for 4 min. 

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3 Stir fry

Drain any excess water from the pan. Add the baby cornginger-garlic pastelemongrass, lime leavesfish sauce and tamari. Stir fry for 5 min further.  Add the sesame oil and toss. Set aside.

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4 Fry prawns

Meanwhile, in a bowl toss the prawns in the soy sauce and corn starch until evenly coated.  Peel and mince the garlic. Heat a second non-stick pan over a medium-high with a drizzle of oil. Once hot, add the prawns and fry for 2-3 min on each side. Reduce the heat to low, move the prawns to one side. Add the garlicsweet soy sauce and rice vinegar. Cook for 3 min. Toss.

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5 Serve

Divide the stir-fry amongst plates and top with the prawns. Garnish with the sesame seeds.

Tips for fussy eaters

Add jasmine rice on the side for a carby version!

Pro tip

Use a wok to stir-fry the vegetables over a high heat.

We've added lemon grass and umami condiments to the traditional garlicky flavours of an Asian stir-fry.

Cooking Time: 20 min

Cals 318 · Prot 31 · Carbs 34 · Fat 10

Dairy-Free

Ingredients

Number of people

Prawn

Jumbo prawns 300 Grams
Soy sauce 20 ML
Corn starch 15 Grams
Garlic cloves 3 Piece
Vegetable oil 1 Tbsp
Sweet soy sauce 15 ML
Rice vinegar 15 ML

Vegetables

Broccoli 300 Grams
Carrot 2 Piece
Fresh baby corn 150 Grams
Ginger garlic paste 10 Grams
Vegetable oil 1 Tbsp
Lemongrass 1 Piece
Lime leaves 3 Piece
Fish sauce 10 ML
Tamari 15 ML
Sesame oil 15 ML
Sesame seeds 10 Grams

We've added lemon grass and umami condiments to the traditional garlicky flavours of an Asian stir-fry.

Cooking Time: 20 min

Cals 318 · Prot 31 · Carbs 34 · Fat 10

Dairy-Free

Instructions

photo

1 Prep veg

Separate the broccoli into florets and chop them into bite-sized pieces. Peel and chop the carrots into bite-sized pieces. Slice the baby corn in half and chop diagonally.

photo

2 Steam veg

Heat a non-stick pan with a cover over a medium-high heat. Fill the pan up half-way with water. Once boiling, add the carrots and cook covered for 5 min. After 5 min add the broccoli and cook for 4 min. 

photo

3 Stir fry

Drain any excess water from the pan. Add the baby cornginger-garlic pastelemongrass, lime leavesfish sauce and tamari. Stir fry for 5 min further.  Add the sesame oil and toss. Set aside.

photo

4 Fry prawns

Meanwhile, in a bowl toss the prawns in the soy sauce and corn starch until evenly coated.  Peel and mince the garlic. Heat a second non-stick pan over a medium-high with a drizzle of oil. Once hot, add the prawns and fry for 2-3 min on each side. Reduce the heat to low, move the prawns to one side. Add the garlicsweet soy sauce and rice vinegar. Cook for 3 min. Toss.

photo

5 Serve

Divide the stir-fry amongst plates and top with the prawns. Garnish with the sesame seeds.

Tips for fussy eaters

Add jasmine rice on the side for a carby version!

Pro tip

Use a wok to stir-fry the vegetables over a high heat.

Ingredients

Number of people

Prawn

Jumbo prawns 300 Grams
Soy sauce 20 ML
Corn starch 15 Grams
Garlic cloves 3 Piece
Vegetable oil 1 Tbsp
Sweet soy sauce 15 ML
Rice vinegar 15 ML

Vegetables

Broccoli 300 Grams
Carrot 2 Piece
Fresh baby corn 150 Grams
Ginger garlic paste 10 Grams
Vegetable oil 1 Tbsp
Lemongrass 1 Piece
Lime leaves 3 Piece
Fish sauce 10 ML
Tamari 15 ML
Sesame oil 15 ML
Sesame seeds 10 Grams
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