Ginger Chilli Prawns with Jasmine Rice

and Sesame Spinach
Prawns tossed in an aromatic ginger-chilli sauce before being served over steaming jasmine rice.
953 Reviews
Cals 597 · Prot 41 · Carbs 96 · Fat 14
Family-Friendly
Calorie smart
Try Hello Chef Now
30 min
Ginger Chilli Prawns with Jasmine Rice and Sesame Spinach
Prawns tossed in an aromatic ginger-chilli sauce before being served over steaming jasmine rice.
953 Reviews
Cals 597 · Prot 41 · Carbs 96 · Fat 14
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Prawns
Jumbo prawns 7*
300 Grams
Large red chilli
0.5 Piece
Ginger
30 Grams
Soy sauce 9*
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
Water
300 ML
Sesame veg
Salt
0.5 Tsp
Spinach
200 Grams
Vegetable oil
1 Tbsp
Edamame beans 9*
100 Grams
Tamari 9*
15 ML
Sesame oil 3*
15 ML

Allergens

*7 Crustaceans, *9 Soya, *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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook rice

1 Cook rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Make glaze

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, red chilli (spicy!), ginger, garlic powder and rice vinegar. This is your ginger chilli glaze.
Coat prawns

3 Coat prawns

In a second bowl, toss the prawns in the corn starch
Fry prawns

4 Fry prawns

Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns and fry for 2-3 min each side. Add the glaze and cook for 2 min or until the glaze begins to thicken.
Fry veg

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 and fry for 2 min or until the spinach starts to wilt. Add the edamame and tamari and fry for 1 final min. Remove from the heat and add the sesame oil and toss.
Tip! Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.
Serve

6 Serve

Serve the ginger chilli prawns over the jasmine rice and the sesame spinach alongside. Top the prawns with the sesame seeds.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy