Ginger Chilli Prawns with Jasmine Rice
and Sesame Spinach
These prawns are tossed in an aromatic ginger and chilli sauce before being served over steaming jasmine rice.
Cals 666 · Prot 40 · Carbs 105 · Fat 15
Global Eats
35 min
These prawns are tossed in an aromatic ginger and chilli sauce before being served over steaming jasmine rice.
Cals 666 · Prot 40 · Carbs 105 · Fat 15
Global Eats
Ingredients
Prawns
Jumbo prawns
7*
300 Grams
Large red chilli
1 Piece
Ginger
30 Grams
Soy sauce
9*10*11*
20 ML
Chilli jam
28 Grams
Garlic powder
4 Grams
Rice vinegar
15 ML
Corn starch
30 Grams
Vegetable oil
2 Tbsp
Black sesame seeds
3*
10 Grams
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Sesame veg
Spinach
200 Grams
Vegetable oil
1 Tbsp
Edamame beans
9*
100 Grams
Tamari
9*
15 ML
Sesame oil
3*9*
15 ML
Allergens
*7 Crustaceans, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2786 / 666 |
| Fats (g) | 15 |
| of which saturated (g) | 2 |
| Carbohydrates (g) | 105 |
| of which sugars (g) | 11.1 |
| Fibers (g) | 8.1 |
| Proteins (g) | 39.6 |
| Salt (g) | 3.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook rice
- Rinse the jasmine rice.
- Add the rice, a pinch of salt and the measured water to a pan with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pan from heat.
- Keep covered until serving.
2 Make glaze
- Meanwhile, finely chop the red chilli.
- Peel and grate the ginger.
- In a small bowl, mix together the soy sauce, chilli jam, 0.5 red chilli (spicy!), ginger, garlic powder and rice vinegar.
- Set the ginger chilli glaze aside.
3 Coat prawns
- In a second bowl, toss the prawns in the corn starch.
4 Fry prawns
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the prawns.
- Fry for 2-3 min on each side.
- Add the ginger chilli glaze.
- Cook for 2 min or until the glaze begins to thicken.
5 Fry veg
- Meanwhile, roughly chop the spinach.
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the spinach.
- Fry for 2 min or until the spinach starts to wilt.
- Add the edamame and tamari.
- Fry for 1 final min.
- Remove from the heat.
- Add the sesame oil and toss.
Tip! Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.
6 Serve
- Serve the Ginger Chilli Prawns with Jasmine Rice and Sesame Spinach.
- Top the prawns with the sesame seeds.
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