Honey Garlic Prawns and Veggies

with Jasmine Rice
Enjoy an abundance of vegetables in this satisfying prawn stir-fry.
715 Reviews
Cals 619 · Prot 39 · Carbs 114 · Fat 6
Family Friendly
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.
715 Reviews
Cals 619 · Prot 39 · Carbs 114 · Fat 6
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stir-fry
Prawns 7*
350 Grams
Shallots
1 Piece
Red pepper
1 Piece
Small zucchini
2 Piece
Sugar snap peas
100 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Sesame seeds 3*
10 Grams
Sauce
Ginger garlic paste
15 Grams
Corn starch
10 Grams
Rice vinegar
15 ML
Soy sauce 9*
20 ML
Sweet soy sauce 9*11*14*
20 ML
Brown sugar
10 Grams
Vegetable oil
1 Tbsp
Paprika powder
2 Grams
Chilli flakes
2 Grams
Salt
0.5 Tsp
Water
10 ML
Black pepper
0.5 Tsp
Rice
Jasmine rice
150 Grams
Water
350 ML

Allergens

*7 Crustaceans, *3 Sesame Seeds, *9 Soya, *11 Gluten, *14 Sulphur Dioxide
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) 2592 / 619
Fats (g) 5.9
of which saturated (g) 1
Carbohydrates (g) 114
of which sugars (g) 22.5
Fibers (g) 8.2
Proteins (g) 38.9
Salt (g) 2.9
*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

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

Meanwhile, peel and slice the shallots. De-seed and slice the bell pepper thinly. Slice the zucchini into half-moons. Trim the sugar snap peas and cut them on the diagonal.
Cook sauce

3 Cook sauce

In a pot, add the soy sauce, sweet soy sauce, brown sugar, paprika, a pinch of chilli flakes (spicy!), ginger garlic paste, salt and black pepper. Bring to a boil and cook for 2-3 min until slightly thickened. Set aside.
Fry prawns

4 Fry prawns

Drain the prawns on kitchen paper. 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.
Fry vegetables

5 Fry vegetables

Add a second drizzle of oil to the pan. Once hot, add the shallots, pepper and zucchini. Stir-fry for 4-5 min until tender-crisp.
Tip! Cooking for 3 or 4? Use two pans so the vegetables cook evenly.
Combine

6 Combine

Add the sugar snap peas, sauce and prawns. 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.
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