Bulgogi Glazed Prawns on Garlic Rice
with baby corn and fennelCalories
:
462 kcalProtein
:
24.7g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Calorie Smart
Family Friendly
Allergens:
- Soya
- Wheat
- Cereals containing gluten
- Fish
- Sesame
- Crustaceans
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 sachet(s)
Bulgogi Sauce
(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)
150 grams
Jasmine Rice
150 grams
Baby Corn
2 unit(s)
Garlic
10 grams
Sesame Seeds
(Contains: Sesame)
1 unit(s)
Fennel
160 grams
King Prawns
(Contains: Crustaceans)
5 grams
Coriander
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)1933 kJ
Energy (kcal)462 kcal
Fat5.4 g
of which saturates1.1 g
Carbohydrate87.7 g
of which sugars16.8 g
Dietary Fiber5.6 g
Protein24.7 g
Salt2.2 g
Potassium626.3 mg
Calcium95.8 mg
Iron1.9 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 your delivered box.
Utensils
•Baking Tray
•Garlic Press
•Grater
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Peel and grate the garlic (or use a garlic press). Place a pot over medium-high heat with a drizzle of oil.
- When hot, add the garlic and fry for 1 min. Stir in the rice with some salt and 300ml cold water (per 2P) for the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 12 mins, then remove the pot from the heat (still covered) and leave to the side for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- In a small bowl, toss the prawns with half the bulgogi sauce and season with salt and pepper.
- Add the prawns to a lined baking tray. Season with salt and pepper.
- When the oven is hot, roast the prawns on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
3
- While the prawns are cooking, halve the baby corn lengthways.
- Trim the root tip and green stalks of the fennel. Halve lengthways and thinly slice widthways.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the remaining bulgogi sauce, baby corn and fennel fry for 6-8 mins, until charred. Season to taste with salt and pepper.
4
- Roughly chop the coriander (stalks and all).
- Once cooked, divide the rice between bowls.
- Top with the glazed prawns and serve with the baby corn alongside.
- Sprinkle the sesame seeds and coriander over the top.
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