Honey Garlic Prawns and Veggies
with Jasmine Rice
Instructions
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.
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.
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 sugar, Dijon mustard, vegetable oil, paprika, 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.
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.
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.
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
Stir-fry
Sauce
Rice
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
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.
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.
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 sugar, Dijon mustard, vegetable oil, paprika, 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.
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.
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.
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
Stir-fry
Sauce
Rice
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