Javanese-style Prawns and Yellow Rice
with crispy onion toppingCalories
:
511 kcalProtein
:
20.1g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Eat Me First
Family Friendly
Quick
Allergens:
- Cereals containing gluten
- Wheat
- Crustaceans
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
150 grams
Rice
½ sachet(s)
Ground Turmeric
1 unit(s)
Onion
120 grams
Coleslaw Mix
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
8 milliliter(s)
Chilli Oil
160 grams
King Prawns
(Contains: Crustaceans)
1 unit(s)
Pak Choi
1 sachet(s)
Gochujang Paste
(Contains: Soya)
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
2 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)2136 kJ
Energy (kcal)511 kcal
Fat9.7 g
of which saturates2.6 g
Carbohydrate84.3 g
of which sugars12.2 g
Dietary Fiber5.4 g
Protein20.1 g
Salt2.5 g
Potassium254.1 mg
Calcium62.7 mg
Iron0.8 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
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. Stir in half the turmeric (per 2P) and the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve, peel and thinly slice the onion.
- Trim the pak choi and thinly slice widthways.
2
- Place a pan over medium-high heat and add the chilli oil.
- Once hot, add the pak choi and coleslaw and fry until starting to char, 2-4 mins.
- Stir in half the Thai spice. Lower heat to medium and cook for 1 min. Season with salt and pepper.
- Remove from the pan and cover to keep warm.
3
- Return the pan to medium-high heat with a drizzle of oil and a knob of butter.
- Add prawns, onion, remaining Thai spice and lemongrass paste. Season with salt and pepper.
- Fry until cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Remove the pan from the heat, then stir in the gochujang and a pinch of sugar. Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
4
- Fluff the rice with a fork and season with salt and pepper.
- Divide the rice between deep plates, and top with the prawns and veg.
- Drizzle over the rest of the sauce and garnish with the crispy onions.
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