Kung Pao Prawn Stir Fry

with Jasmine Rice

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Instructions

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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.

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2 Start sauce

Measure 100/150/180 ml of pineapple juice to a small pot. Add the sweet chilli sauce (spicy!)hoisin saucesoy saucesriracha (spicy!) and a pinch of chilli flakes (spicy!). Reserve the rest of the 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.

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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.

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4 Prep vegetables

Drain the prawns on kitchen paper, then turn them in the remaining corn starch. Peel the carrot and slice it into thin sticks. Chop the bell pepper. Slice the spring onion.

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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 over high heat and fry the bell pepper and carrot with a pinch of salt for 2 min. Add the spring onion. Add the prawns back to the pan. Fry for a final 1-2 min until the prawns are cooked through but juicy.

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6 Combine

Add the stir-fry sauce to the pan and bring to a simmer. Add the salted peanuts. Serve over rice, garnished 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! It's far better to cook your own Chinese dinner.

Cooking Time: 30 min

Cals 699 · Prot 39 · Carbs 113 · Fat 12

Dairy-Free

Ingredients

Number of people

Stir fry

Prawns 350 Grams
Corn starch 10 Grams
Carrot 2 Pieces
Green pepper 1 Piece
Spring onion 40 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Salted peanuts 40 Grams

Sauce

Pineapple juice 180 ML
Sweet chilli sauce 40 Grams
Hoisin sauce 30 Grams
Soy sauce 20 ML
Sriracha sauce 14 Grams

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

To serve

Chilli flakes 2 Grams

Skip the restaurant take-out! It's far better to cook your own Chinese dinner.

Cooking Time: 30 min

Cals 699 · Prot 39 · Carbs 113 · Fat 12

Dairy-Free

Instructions

photo

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.

photo

2 Start sauce

Measure 100/150/180 ml of pineapple juice to a small pot. Add the sweet chilli sauce (spicy!)hoisin saucesoy saucesriracha (spicy!) and a pinch of chilli flakes (spicy!). Reserve the rest of the 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.

photo

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.

photo

4 Prep vegetables

Drain the prawns on kitchen paper, then turn them in the remaining corn starch. Peel the carrot and slice it into thin sticks. Chop the bell pepper. Slice the spring onion.

photo

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 over high heat and fry the bell pepper and carrot with a pinch of salt for 2 min. Add the spring onion. Add the prawns back to the pan. Fry for a final 1-2 min until the prawns are cooked through but juicy.

photo

6 Combine

Add the stir-fry sauce to the pan and bring to a simmer. Add the salted peanuts. Serve over rice, garnished 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

Number of people

Stir fry

Prawns 350 Grams
Corn starch 10 Grams
Carrot 2 Pieces
Green pepper 1 Piece
Spring onion 40 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Salted peanuts 40 Grams

Sauce

Pineapple juice 180 ML
Sweet chilli sauce 40 Grams
Hoisin sauce 30 Grams
Soy sauce 20 ML
Sriracha sauce 14 Grams

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

To serve

Chilli flakes 2 Grams
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