Kung Pao Prawn Stir-fry
with Jasmine Rice
Skip the restaurant take-out in favour of this tasty Chinese supper.
Cals 652 · Prot 36 · Carbs 115 · Fat 13
Tips for Kids
25 min
Skip the restaurant take-out in favour of this tasty Chinese supper.
Cals 652 · Prot 36 · Carbs 115 · Fat 13
Tips for Kids
Ingredients
Stir-fry
Prawns
7*
350 Grams
Yellow pepper
1 Piece
Spring onion
40 Grams
Snow peas
150 Grams
Vegetable oil
1 Tbsp
Sauce
Sweet chilli sauce
40 ML
Ginger garlic paste
15 Grams
Hoisin sauce
3*9*10*
30 Grams
Soy sauce
9*10*11*
20 ML
Rice vinegar
15 ML
Sesame oil
3*9*
15 ML
Sriracha sauce
14 Grams
Corn starch
20 Grams
Water
50 ML
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
To serve
Chilli flakes
2 Grams
Salted peanuts
1*2*
40 Grams
Allergens
*7 Crustaceans, *3 Sesame Seeds, *9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts, *2 Tree Nuts
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) | 2747 / 652 |
| Fats (g) | 13 |
| of which saturated (g) | 2.6 |
| Carbohydrates (g) | 115 |
| of which sugars (g) | 21.3 |
| Fibers (g) | 5.9 |
| Proteins (g) | 36.3 |
| Salt (g) | 4.4 |
*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 and drain the jasmine rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Lower heat, cover and cook for 12-14 min, until rice is tender.
- Remove from the heat and keep covered until serving.
2 Start sauce
- Meanwhile, to a small saucepan, add the sweet chilli sauce, ginger garlic paste, hoisin sauce, soy sauce, rice vinegar, sesame oil, sriracha (spicy!) and a pinch of chilli flakes (spicy!).
- Reserve the remaining chilli flakes.
- In a separate small bowl, whisk 1 tsp of corn starch with the measured water.
- Add the corn starch slurry to the saucepan.
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 saucepan 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 the stir-fry sauce.
4 Prep
- Drain the prawns on kitchen paper and add them to a large bowl with the remaining corn starch.
- Toss until well coated.
- Deseed and roughly chop the pepper.
- Trim and finely slice the spring onion.
- Trim and slice the snow peas in half.
5 Stir-fry
- Heat a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the prawns and fry for 2-3 min until pink and cooked through.
- Transfer to a plate.
- Return the pan to medium-high heat with another drizzle of oil.
- Fry the peppers and snow peas for 3 min.
- Add the prawns and spring onion.
- Cook for 2 min until and mix well.
Tip! If cooking for kids, set a portion of the prawns, peppers and snow peas aside before adding spring onion.
6 Combine
- Add the stir-fry sauce to the pan and toss together.
- Add the salted peanuts.
- Serve the Kung Pao Prawn Stir-fry over Jasmine Rice and garnish with a pinch of the remaining chilli flakes (spicy!).
Tip! If cooking for kids, serve the plain prawns, pepper, snow peas, peanuts, spring onion and milder sauce separately.
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