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Ginger Prawns and Jasmine Rice

Ginger Prawns and Jasmine Rice

with stir-fried broccoli

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The Asian-inspired flavours in this prawn rice bowl take your mouth on a journey from sweet to heat. The ginger, honey, soy sauce, and garlic may be contrasting tastes but they definitely work together in this dish.

Tags:Chef's Choice•Family Friendly•Eat Me First•Under 650 calories
Allergens:Peanut•Soya•Wheat•Crustaceans
Total Time35 minutes
Cooking Time25 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

Honey

150 g

Jasmine Rice

1 piece

Broccoli

1 piece

Ginger

1 piece

Lime

20 g

Peanuts

(ContainsPeanutMay be presentNuts, Sesame, Cereals containing gluten)

2 piece

Garlic

½ piece

Onion

1 sachet

Soy Sauce

(ContainsSoya, Wheat)

180 g

Prawns

(ContainsCrustaceans)

1 sachet

Ketjap Manis

(ContainsSoya, Wheat)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)510 kcal
Energy (kJ)2134 kJ
Fat8.1 g
of which saturates1.3 g
Carbohydrate79.7 g
of which sugars12.4 g
Dietary Fiber0 g
Protein31.2 g
Cholesterol0 mg
Salt3.11 g
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.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Pot
•Colander
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Add 300ml cold salted water (double for 4p) 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.
  • Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
  • Meanwhile, boil a large pot of water for the broccoli.
  • Cut the broccoli into florets (like small trees). Halve any large florets.
  • Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
  • Squeeze the juice from the lime and roughly chop the peanuts. Peel and grate the garlic (or use a garlic press).
  • Halve and peel the onion. Chop half (double for 4p) into small pieces.
3
  • When water is boiling cook the broccoli, covered, for 3 mins.
  • Drain and rinse under cold water.
  • Meanwhile, in a medium bowl mix soy sauce, ketjap manis, honey and half the ginger.
  • Stir in 4 tsp lime juice and 1 tbsp oil (double both for 4p).
  • Add the chopped peanuts.
4
  • Place a large pan over high heat with a drizzle of oil.
  • Once hot, stir-fry the chopped onion and broccoli for 6-8 mins.
  • Add the garlic and the remaining ginger at the last minute. Season with salt and pepper.
  • Transfer to a bowl and cover to keep warm.
5
  • Pat the prawns dry with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw prawns.
  • Return the (now empty) pan to a medium heat with a drizzle of oil.
  • Once hot, fry the prawns until cooked through, 4-5 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
  • Season with salt and pepper.
6
  • Divide rice between bowls and serve the broccoli and onion on top.
  • Garnish with the prawns.
  • Drizzle with the honey, ginger and lime dressing.