Honey Garlic Prawns and Veggies

Name: Honey Garlic Prawns and Veggies with Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Prawns; 1 Piece of Shallots; 1 Piece of Red pepper; 2 Piece of Small zucchini; 100 Grams of Sugar snap peas; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 10 Grams of Sesame seeds; 15 Grams of Ginger garlic paste; 10 Grams of Corn starch; 15 ML of Rice vinegar; 20 ML of Soy sauce; 20 ML of Sweet soy sauce; 10 Grams of Brown sugar; 1 Tbsp of Vegetable oil; 2 Grams of Paprika powder; 2 Grams of Chilli flakes; 1 Tsp of Salt; 10 ML of Water; 1 Tsp of Black pepper; 150 Grams of Jasmine rice; 350 ML of Water

with Jasmine Rice

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

195 Reviews

Cals 619 · Prot 39 · Carbs 113 · Fat 6

Family Friendly

30 min

Honey Garlic Prawns and Veggies with Jasmine Rice

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

195 Reviews

Cals 619 · Prot 39 · Carbs 113 · Fat 6

Family Friendly

Ingredients

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*10*11*

20 ML

Sweet soy sauce 9*10*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, *10 Wheat, *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)	2590 / 619
Fats (g)	6.1
of which saturated (g)	1.1
Carbohydrates (g)	113
of which sugars (g)	22.6
Fibers (g)	8.5
Proteins (g)	39.2
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

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

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.

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.

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.

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.

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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