Soy Glazed Prawns
with Asian Slaw and Sushi Rice
This Japanese inspired dish has the perfect mix of sweet and savoury with an umami-rich Japanese style glaze.
Cals 775 · Prot 33 · Carbs 103 · Fat 27
Family Friendly
30 min
This Japanese inspired dish has the perfect mix of sweet and savoury with an umami-rich Japanese style glaze.
Cals 775 · Prot 33 · Carbs 103 · Fat 27
Family Friendly
Ingredients
Prawns & glaze
Jumbo prawns
7*
300 Grams
Corn starch
30 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Water
50 ML
Soy sauce
9*10*11*
20 ML
Sweet soy sauce
9*10*11*14*
15 ML
Asian slaw
Mayonnaise
5*9*13*
50 Grams
Rice vinegar
15 ML
Tahini
3*
20 Grams
Chilli jam
28 Grams
Salt
0.5 Tsp
Large red chilli
1 Piece
Carrot
1 Piece
Sugar snap peas
150 Grams
Sushi rice
Sushi rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Allergens
*7 Crustaceans, *9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *5 Eggs, *13 Mustard, *3 Sesame Seeds
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) | 3066 / 775 |
| Fats (g) | 26.9 |
| of which saturated (g) | 3.6 |
| Carbohydrates (g) | 103 |
| of which sugars (g) | 21.4 |
| Fibers (g) | 6.3 |
| Proteins (g) | 33.2 |
| Salt (g) | 3.6 |
*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 sushi rice in a sieve under cold water until the water runs clear.
- Add the sushi rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over high heat.
- Lower the heat, cover and cook for 15 min or until the water is absorbed and the rice is tender.
- Once cooked, remove the pot from the heat.
- Allow to cool slightly.
Tip! The trick to perfect sushi rice is allowing it to steam dry in the pot after cooking.
2 Coat prawns
- Meanwhile, reserve and set aside 1 tsp of the corn starch in a small bowl.
- Add the remaining corn starch and prawns to a large bowl with a pinch of salt. Toss to coat.
- Set aside.
3 Prep slaw
- Peel and grate the carrot.
- Finely chop the red chilli.
- Trim and finely slice the sugar snap peas lengthwise.
- In a separate large bowl, combine the mayonnaise, rice vinegar, tahini and chilli jam with a generous pinch of salt.
- Add the carrot, red chilli (spicy!) and sugar snap peas to the slaw dressing. Mix well and set aside.
Tip! Sensitive to spice? Go easy on the red chilli.
4 Fry prawns
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, fry the coated prawns for 3-4 min until pink and cooked through.
- Once cooked, transfer the prawns onto a plate.
- Wipe and reserve the pan.
5 Make glaze
- Return the pan to medium heat.
- Add the measured water, soy sauce and sweet soy sauce with the reserved corn starch.
- Cook for 1 min or until thickened.
- Return the prawns to the pan. Toss to coat.
- Remove the pan from the heat.
Tip! Add a splash of water if the sauce thickens too much.
6 Serve
- Serve the Soy Glazed Prawns with Asian Slaw and Sushi Rice.
- Drizzle any remaining soy glaze from the pan over the prawns.
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