Prawn Bulgogi
with mushrooms and fragrant jasmine riceCalories
:
452 kcalProtein
:
24.8g proteinTotal
:
25 minutesDifficulty
:
EasyBlender Needed
Calorie Smart
Family Friendly
Quick
Allergens:
- Sesame
- Wheat
- Cereals containing gluten
- Soya
- Crustaceans
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
10 grams
Sesame Seeds
(Contains: Sesame)
150 grams
Jasmine Rice
1 unit(s)
Ginger
2 unit(s)
Garlic
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
½ bunch(es)
Scallion
250 grams
Mushrooms
1 unit(s)
Onion
1 sachet(s)
BBQ Rub
160 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
Not included in your delivery
2 tsp
Sugar
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)1891 kJ
Energy (kcal)452 kcal
Fat4.9 g
of which saturates2.1 g
Carbohydrate84 g
of which sugars14.5 g
Dietary Fiber3.6 g
Protein24.8 g
Salt2.2 g
Potassium208.6 mg
Calcium29.9 mg
Iron0.9 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
•Immersion blender
•Grater
•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 the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Once cooked, 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
- Peel and grate the garlic (or use a garlic press).
- Peel and grate the ginger. Use a teaspoon to scrape away the peel.
3
- In a large bowl, mix the ginger, garlic, ketjap manis, soy sauce, BBQ rub, 2 tsp sugar (per 2P) and half the sesame seeds.
- Add the prawns to the bowl and allow to sit for 5-10 mins. IMPORTANT: Wash hands and equipment after handling raw prawns.
TIP: Blend the marinade to a smooth paste before adding the prawns if desired.
4
- While the prawns marinate, halve, peel and thinly slice the onion.
- Roughly chop the mushrooms.
- Trim and thinly slice half the scallions (per 2P).
- Place a pan over medium-high heat.
5
- Once the pan is hot, add the prawns (reserve the marinade remaining in the bowl).
- Fry until cooked, shifting as they colour, 4-5 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Once the prawns are cooked, add onions and mushrooms to the pan along with the reserved marinade and 25ml water (per 2P).
- Cook until warmed through, 1-2 mins.
- Loosen the sauce with a splash of water if required. Season with salt and pepper.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the prawns and veg.
- Garnish with a sprinkling of scallion.
- Finish with a scattering of the remaining sesame seeds.
