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)
3184 / 761
Fats (g)
20.1
of which saturated (g)
2.9
Carbohydrates (g)
115
of which sugars (g)
22.1
Fibers (g)
7.5
Proteins (g)
41.4
Salt (g)
13.4
*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, a pinch of salt and the measuredwater 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, to a pan, add the sweetchillisauce, gingergarlicpaste, hoisinsauce, soysauce, ricevinegar, sesameoil, sriracha(spicy!) and a pinch of chilliflakes(spicy!). Reserve the remaining chilliflakes. In a separate small glass, whisk 1 tsp of cornstarch with the measured water. Add the starchmix to the pan.
Tip!if cooking for kids, cook the sauce as instructed leaving out the sriracha and chilli flakes. Once cooked, set aside a portion and add the sriracha and chilli flakes to the remaining sauce
3 Simmer sauce
Place the sauce pan over a medium heat and cook, whisking 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-frysauce.
4 Prep
Drain the prawns on kitchen paper and add them to a large bowl with the remaining cornstarch and toss until coated. Deseed and roughly chop the pepper. Trim and finely slice the springonion. Trim and slice the snowpeas in half.
5 Stir-fry
Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns and cook for 2-3 min until pink and cooked through. Transfer to a plate. Return the pan to a medium-high heat and fry the pepper for 3 min. Add the snowpeas and fry for 3 min further. Add the springonion and the prawns to the pan. Fry for a final 2 min until the prawns are cooked through.
Tip!If cooking for kids, set a portion of the prawns, pepper and snow peas aside before adding the spring onion.
6 Combine
Add the stir-frysauce to the pan and toss. Add the saltedpeanuts. Serve over the rice and garnish with a pinch of the remaining chilliflakes(spicy!).
Tip!If cooking for kids, serve the plain prawns, pepper, snow peas, peanuts, spring onion and milder sauce separately.