Bang Bang Prawn Bowl

Name: Bang Bang Prawn Bowl with fragrant rice and sweet chilli sauce
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 pack(s) Breadcrumbs; 1 unit(s) Carrot; 2 unit(s) Scallion; 1 unit(s) Cucumber; 1 sachet(s) Sweet Chilli Sauce; Soy Sauce; ½ sachet(s) Red Wine Vinegar; 2 sachet(s) Aioli; 150 grams Jasmine Rice; 150 grams Prawns; ¼ tsp Salt; 1 tbsp Oil; to taste Oil; to taste Salt; to taste Pepper; to taste Water

with fragrant rice and sweet chilli sauce

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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:

Family Friendly

•Eat Me First

Allergens:

Wheat

•Cereals containing gluten

•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

1 unit(s)

Carrot

2 unit(s)

Scallion

1 unit(s)

Cucumber

1 sachet(s)

Sweet Chilli Sauce

Soy Sauce

½ sachet(s)

Red Wine Vinegar

2 sachet(s)

Aioli

150 grams

Jasmine Rice

150 grams

Prawns

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)3364 kJ

Energy (kcal)804 kcal

Fat40.3 g

of which saturates4.1 g

Carbohydrate89.9 g

of which sugars17.9 g

Dietary Fiber0.5 g

Protein20.8 g

Cholesterol78 mg

Salt6.2 g

Potassium208 mg

Calcium39.9 mg

Iron1.2 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

•Sieve

•Baking Sheet with Baking Paper

•Pan with Lid

•Pot with Lid

Cooking Steps

Preheat your oven to 220°C/200°C fan/gas mark 7.
Rinse the rice to remove excess starch. 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).

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.

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.

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.

Place a large pan over high heat with a drizzle of oil.
Once hot, fry the carrot until tender, 4-5 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.

Fluff up the rice with a fork and divide between bowls.
Top with crispy prawns, fried veg and sliced cucumber.
Finish with a drizzle of bang bang sauce and a sprinkling of green scallion.