Honey Garlic Prawns and Veggies

with Jasmine Rice

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Instructions

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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.

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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.

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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.

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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.

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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. 

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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.

Enjoy an abundance of vegetables in this satisfying prawn stir-fry.

Cooking Time: 30 min

Cals 514 · Prot 37 · Carbs 90 · Fat 4

Dairy-Free

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

Enjoy an abundance of vegetables in this satisfying prawn stir-fry.

Cooking Time: 30 min

Cals 514 · Prot 37 · Carbs 90 · Fat 4

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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. 

photo

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.

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
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