Honey Garlic Prawns and Veggies

with Jasmine Rice
Enjoy an abundance of vegetables in this satisfying prawn stir-fry.
Cals 514 · Prot 37 · Carbs 90 · Fat 4
Family-Friendly
Calorie smart
Try Hello Chef Now
30 min
Honey Garlic Prawns and Veggies with Jasmine Rice
Enjoy an abundance of vegetables in this satisfying prawn stir-fry.
Cals 514 · Prot 37 · Carbs 90 · Fat 4
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stir-fry
Prawns
350 Grams
Shallots
1 Piece
Carrot
2 Pieces
Red pepper
1 Piece
Small zucchini
2 Pieces
Sugar snap peas
100 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Sesame seeds
10 Grams
Sauce
Garlic cloves
3 Pieces
Lemon
1 Piece
Honey
40 Grams
Soy sauce
20 ML
Sweet soy sauce
20 ML
Brown sugar
10 Grams
Dijon mustard
6 Grams
Vegetable oil
1 Tbsp
Paprika powder
2 Grams
Chilli flakes
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Rice
Jasmine rice
150 Grams
Water
350 ML

Tips for fussy eaters

Use the chilli flakes as a garnish for those who enjoy a touch of heat.

Pro tip

Prepare the sauce and chop up the vegetables in advance.

Before you start

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

Instructions

Boil rice

1 Boil rice

Rinse the jasmine rice. Add the rice, water and salt to a pan with a lid and bring to a boil. 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.
Prep vegetables

2 Prep vegetables

Drain the prawns on kitchen paper. Peel and slice the shallots. Peel the carrot and slice it into matchsticks. Slice the bell pepper thinly. Slice the zucchini into thin sticks. Trim the sugar snap peas and cut them on the diagonal.
Make sauce

3 Make sauce

Peel and crush the garlic into a small saucepan. Add 50/75/100 ml of lemon juice, the honey, soy sauce, sweet soy sauce, brown sugarDijon mustardvegetable oilpaprika, a pinch of chilli flakes (spicy!)salt and black pepper. Bring to a boil and cook for 2-3 min until slightly thickened. Set aside.
Fry prawns

4 Fry prawns

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Remove from the pan and transfer the prawns to a plate.
Stir-fry vegetables

5 Stir-fry vegetables

If you're cooking for 3 or 4, use two pans. Add a second drizzle of oil to the pan. Once hot, add the shallots, carrot, bell pepper and zucchini and stir-fry for 4-5 min until tender-crisp. 
Combine

6 Combine

Add the sugar snap peas, the sauce and fried prawns, and cook for a final 1-2 min, giving everything a good mix up. Serve the stir-fry over the rice. Garnish with the sesame seeds and a pinch of chilli flakes (spicy!).

Tips for fussy eaters

Use the chilli flakes as a garnish for those who enjoy a touch of heat.

Pro tip

Prepare the sauce and chop up the vegetables in advance.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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