Bang Bang Prawn and Chicken Bowl
with fragrant rice and sweet chilli sauce
This crispy baked bang bang prawn bowl really lives up to its name. Served with fluffy fragrant rice, charred carrot and rich sweet chilli aioli, this truly is a knock-out dish.
Tags:
Eat Me First
•Family Friendly
Allergens:
Wheat
•Soya
•Sulphites
•Egg
•Mustard
•Crustaceans
The quantities provided above are averages only.
Total35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Breadcrumbs
(Contains: Wheat)
1 unit(s)
Carrot
2 unit(s)
Scallion
1 unit(s)
Cucumber
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Soy Sauce
(Contains: Wheat, Soya)
½ sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
2 sachet(s)
Aioli
(Contains: Egg, Mustard)
150 grams
Jasmine Rice
150 grams
Prawns
(Contains: Crustaceans)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
¼ tsp
Salt
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3988 kJ
Energy (kcal)953 kcal
Fat41.5 g
of which saturates4.5 g
Carbohydrate93.1 g
of which sugars17.8 g
Dietary Fiber0.4 g
Protein52.1 g
Cholesterol78 mg
Salt5.1 g
Potassium169 mg
Calcium33.4 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Pat the prawns dry with kitchen paper, transfer to a bowl and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Toss with half the aioli then coat with the breadcrumbs.
3
- Place the prawns on a lined baking tray.
- Drizzle over some oil and cook in the oven for 8-10 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
4
- Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
- Trim the cucumber and halve lengthways. Thinly slice widthways.
- Trim and thinly slice the scallion. Separate the green portions from the white.
5
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot, 4-6 mins.
- Add soy sauce and the whites of the scallion and cook for 1-2 mins.
- Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
- To make the bang bang sauce, combine half a vinegar sachet (per 2P), the sweet chilli sauce and the remaining aioli in a bowl.
NOTE: If you've chosen to add chicken, add it to the pan along with the carrot and fry until cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with crispy prawns, fried chicken and veg and sliced cucumber.
- Finish with a drizzle of bang bang sauce and a sprinkling of green scallion.
Explore Similar Recipes
More delicious recipes with similar ingredients
Lemon Honey Chicken
with baby potatoes and carrots
Mexican Spiced Beef Tortillas
with kidney beans and zesty creme fraiche
Creamy Chipotle Chicken Soup
with black beans and homemade tortilla chips
Chorizo and Prawn Tacos
with harissa aioli and spicy wedges
Spicy Tofu Bibimbap
with mushrooms and pickled carrot
Thai Spiced Naked Pork Burgers
with sweet potato wedges and side salad
Middle Eastern Style Prawn Stew
with chickpeas, charred courgette and spiced bulgur
Gochujang Chicken and Chorizo Fries
with cabbage slaw
Cajun Spiced Orzo Salad
with Greek style cheese and courgette
Irish Surf and Turf
with tomato garlic prawns, beef and roast potatoes
Kale and Baby Corn Noodles
with Thai spices and lemongrass
Moroccan Style Surf and Turf Burger
with spiced chips and tossed salad
Bacon-wrapped Chicken al Forno
with mashed potatoes and honeyed carrots
Chicken and Bulgur Salad
with bell peppers and Greek style cheese
Garlic Pork Mince Noodles
with bell pepper and pak choi
Cheesy Turkey and Bacon Burger
with roast potatoes, cranberry chutney and balsamic Brussels sprouts
Pesto Stuffed Chicken
with sweet potato mash and chorizo broccoli
Three Bean Salad
with pickled onion and crumbled cheese
Irish Sirloin Steak in Chimichurri Butter
with green beans and homemade chips
Spicy Prawn Burger
with paprika baby potatoes
Highest-rated dinner recipes
Buttered Leek Beef Burger
with homemade chips
Cheeseburger and Tomato Relish
with roast potatoes
Creamy Prawn Linguine
with fresh basil and chilli flakes
Chutney Chicken Curry
with rice and green beans
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Soy and Scallion Pork Noodles
with pak choi and coriander
Creamy Cashew Chicken
with fragrant pilau rice
Pork and Pak Choi Rice
with chilli and coriander
Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
Speedy Prawn Rigatoni
with courgette and parsley
Rogan Josh Style Beef
with chilli and crispy potatoes
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Hoisin Prawn Noodles
with ginger and courgette
Spiced Beef Fajita Bowls
with roast veg and lime rice
Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
Ketjap Manis Glazed Beef Tacos
with charred corn salad
Thai Style Peanut Chicken
with wedges and green beans
Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
Beef Bulgogi
with fragrant jasmine rice
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
This week's must-try HelloFresh recipes
Pesto Stuffed Chicken
with sweet potato mash and chorizo green beans
Chorizo Chutney Gourmet Beef Burger
with charred sweetcorn and cheesy chips
Panko Crusted Prawns and Hake
with peas and salt and vinegar chips
Hoisin Pork Bao
with roast root veg and salad
Thai-inspired Beef Stir-fry
with bell pepper and peanuts
Veggie Moroccan Harira
with roasted bell pepper and turmeric rice
Teriyaki Glazed Salmon
with broccoli and garlic rice
Cajun Fried Prawns
with loaded salad and roast potatoes
Chorizo and Cherry Tomato Linguine
with paprika and Italian cheese
Chicken Stroganoff
with mushrooms and creamy mash
Cheesy Spiced Beef Meatballs
with roast potatoes and broccoli
Asian Crumbed Chicken Bowl
with mushrooms and pickled cucumber
Bacon, Mushroom and Pepper Pasta
in a creamy sauce
Crumbed Tofu Rice Bowl
with mushrooms and pickled cucumber
Blue Cheese Gnocchi
with toasted hazelnuts
Fiorelli in Ragu
with Italian hard cheese
One-pan Peanut and Lime Noodles
with mushrooms, bell pepper and pak choi
Speedy Prawn Rigatoni
with courgette and parsley
Harissa Butternut and Pork Bowl
with creamy cucumber salad
Green Thai Veg Curry
with coriander and fragrant jasmine rice