topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey Ginger Prawns

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:
Eat Me First
Family Friendly
Under 650 calories
Allergens:
Peanut
Crustaceans
Soya
Wheat
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

1 unit(s)

Onion

180 grams

Prawns

(Contains Crustaceans)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Sweet Asian Sauce

(Contains Soya, Wheat)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

sideBannerName

Nutrition Values

Energy (kJ)2266 kJ
Energy (kcal)542 kcal
Fat8.3 g
of which saturates1.3 g
Carbohydrate92.4 g
of which sugars18.8 g
Dietary Fiber0 g
Protein31 g
Cholesterol0 mg
Salt2.02 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
Pot with Lid

Instructions

Cook the Rice
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 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).
Get Prepped
2
  • Meanwhile, trim the bottom of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Peel and grate the ginger and garlic. Use a teaspoon to easily scrape away the ginger's peel.
  • Juice the lime.
  • Roughly chop the peanuts
  • Halve and peel the onion. Chop into small pieces.
Char the Veg
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the broccoli and onion until slightly charred, 2-3 mins.
  • Season with salt and pepper then add the garlic and cook until fragrant, 1 min.
  • Add a splash of water and cover with a lid or some foil. Cook until the broccoli is tender, 4-5 mins.
  • Remove from the pan and set aside.
Make the Sauce
4
  • Meanwhile, add the sweet Asian sauce, ketjap manis, honey and ginger to a small bowl. 
  • Pour in the lime juice and 1 tbsp oil (double for 4p).
  • Mix well to combine.
Fry the Prawns
5
  • Return the pan to medium-high heat with another drizzle of oil
  • Once hot, fry the prawns until cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
  • Add the sauce and veg to the pan and cook, stirring, until warmed through, 1-2 mins.
  • Season to taste with salt and pepper.

TIP: Add a splash of water if the sauce is too thick.

Finish and Serve
6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with the prawns and veg.
  • Scatter the chopped peanuts over the top.
Meal right image

Explore Similar Recipes

Meal left image