Kung Pao Prawn Stir Fry
with Jasmine Rice
Instructions
1 Boil rice
Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. 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 Start sauce
Meanwhile, measure 100/150/180 ml of pineapple juice into a small pot. Add the sweet chilli sauce (spicy!), hoisin sauce, soy sauce, sriracha (spicy!) and a pinch of chilli flakes (spicy!). Save the remaining chilli flakes. In a separate small glass, whisk 1/1.5/2 tsp of corn starch with 1/1.5/2 Tbsp of water. Add the starch mix to the pot.
3 Simmer sauce
Place the sauce pot over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2 min further or until glossy and thickened. Set aside. This is your stir-fry sauce.
4 Prep vegetables
Drain the prawns on kitchen paper, then turn them in the remaining corn starch. Peel the carrot and slice them into thin sticks. Chop the pepper. Slice the spring onion.
5 Stir fry
Meanwhile, heat a large pan over a high heat with a drizzle of oil. Once hot, add prawns and fry for 2 min. Transfer to a plate. Return the pan to a high heat and fry the pepper and carrot with a pinch of salt for 2 min. Add the spring onion. Return the prawns to the pan. Fry for a final 1-2 min until the prawns are cooked through but juicy.
6 Combine
Add the stir-fry sauce to the pan and bring to a simmer. Add the salted peanuts. Serve over rice and garnish with a pinch of chilli flakes (spicy!).
Tips for fussy eaters
Separate a batch of the stir-fry and keep the seasoning mild.
Pro tip
Don't overcook the prawns, otherwise they will go rubbery.
Skip the restaurant take-out in favour of this tasty Chinese supper.
Cooking Time: 30 min
Cals 699 · Prot 39 · Carbs 113 · Fat 12
Dairy-Free
Ingredients
Stir fry
Sauce
Rice
To serve
Skip the restaurant take-out in favour of this tasty Chinese supper.
Cooking Time: 30 min
Cals 699 · Prot 39 · Carbs 113 · Fat 12
Dairy-Free
Instructions
1 Boil rice
Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. 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 Start sauce
Meanwhile, measure 100/150/180 ml of pineapple juice into a small pot. Add the sweet chilli sauce (spicy!), hoisin sauce, soy sauce, sriracha (spicy!) and a pinch of chilli flakes (spicy!). Save the remaining chilli flakes. In a separate small glass, whisk 1/1.5/2 tsp of corn starch with 1/1.5/2 Tbsp of water. Add the starch mix to the pot.
3 Simmer sauce
Place the sauce pot over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2 min further or until glossy and thickened. Set aside. This is your stir-fry sauce.
4 Prep vegetables
Drain the prawns on kitchen paper, then turn them in the remaining corn starch. Peel the carrot and slice them into thin sticks. Chop the pepper. Slice the spring onion.
5 Stir fry
Meanwhile, heat a large pan over a high heat with a drizzle of oil. Once hot, add prawns and fry for 2 min. Transfer to a plate. Return the pan to a high heat and fry the pepper and carrot with a pinch of salt for 2 min. Add the spring onion. Return the prawns to the pan. Fry for a final 1-2 min until the prawns are cooked through but juicy.
6 Combine
Add the stir-fry sauce to the pan and bring to a simmer. Add the salted peanuts. Serve over rice and garnish with a pinch of chilli flakes (spicy!).
Tips for fussy eaters
Separate a batch of the stir-fry and keep the seasoning mild.
Pro tip
Don't overcook the prawns, otherwise they will go rubbery.
Ingredients
Stir fry
Sauce
Rice
To serve
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