Honey Ginger Prawns
with stir-fried broccoli and jasmine rice
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:
Calorie Smart
•Family Friendly
•Eat Me First
Allergens:
Peanut
•Soya
•Wheat
•Crustaceans
Total Time35 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 sachet(s)
Honey
150 grams
Jasmine Rice
1 unit(s)
Broccoli
1 unit(s)
Ginger
1 unit(s)
Lime
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
2 unit(s)
Garlic
½ unit(s)
Onion
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
180 grams
Prawns
(Contains Crustaceans)
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kcal)515 kcal
Energy (kJ)2154 kJ
Fat8 g
of which saturates1.3 g
Carbohydrate81.2 g
of which sugars12.3 g
Dietary Fiber0 g
Protein31.1 g
Cholesterol0 mg
Salt3.13 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
Instructions
1
- Add 300ml cold 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 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
- Meanwhile, cut the broccoli into florets (like small trees). Halve any large florets.
- Peel and grate the ginger and garlic. Use a teaspoon to easily scrape away the ginger's peel.
- Halve the lime.
- Roughly chop the peanuts.
- Halve and peel the onion. Chop half (double for 4p) into small pieces.
3
- In a medium bowl mix the soy sauce, ketjap manis, honey and ginger.
- Stir in 4 tsp lime juice and 1 tbsp oil (double both for 4p).
- Add the chopped peanuts and mix well to combine.
4
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the broccoli and onion until slightly charred, 2-3 mins.
- Add the garlic and cook until fragrant, 1 min.
- Add a splash of water and immediately cover with a lid or some foil.
- Cook until the broccoli is tender, 4-5 mins.
5
- Pat the prawns dry with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the prawns to the pan and fry until cooked through, 4-5 mins.
- Add the sauce to the pan and stir until warmed, 1-2 mins.
- Season to taste with salt and pepper.
TIP: Add a splash of water if the sauce is too dry.
6
- Fluff up the rice with a fork and divide between bowls.
- Serve the prawns and veg on top.
