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Soy and Chilli Prawns

Soy and Chilli Prawns

with avo and pineapple rice salad

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Get 50% Off Your First Box | Plus 20% off your next 4 boxes

Calories

:

579 kcal

Protein

:

23.3g protein

Total

:

10 minutes

Difficulty

:

Easy

Protein Rich

Eat Me First

Super Quick

Family Friendly

Calorie Smart

Allergens:

Wheat
Cereals containing gluten
Soya
Crustaceans

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

150 grams

Jasmine Rice

1 unit(s)

Chilli

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Lime

1 unit(s)

Avocado

62.5 grams

Scallion

160 grams

Prawns

(Contains: Crustaceans)

1 pack(s)

Pineapple Chunks

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2422 kJ

Energy (kcal)579 kcal

Fat21 g

of which saturates1.1 g

Carbohydrate83.4 g

of which sugars15.8 g

Dietary Fiber4.7 g

Protein23.3 g

Salt1.9 g

Trans Fat3.1 g

Potassium698 mg

Calcium35 mg

Iron1.3 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

•Sieve

Cooking steps

Boil the Rice

1

Rinse the rice to remove excess starch.
Boil a large pot of salted water for the rice.
Add the rice and cook for 12-15 mins.
Drain in a sieve, rinsing with cold water to cool.

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Prawns

2

Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the prawns. Season with salt and pepper and cook for 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.
Once cooked, remove from the heat and add the soy sauce and sweet chilli sauce and coat well.

Prep the Rest

3

Meanwhile, trim and thinly slice half the scallion (per 2P).
Quarter the lime.
Halve, deseed and finely chop the chilli.
Halve the avocado and remove the pit. Cut into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.

Assemble and Serve

4

Toss the avocado, pineapple and scallion through the cooled rice. Season to taste with salt and pepper.
Serve the prawns on top and sprinkle over the chopped chilli (use less if you don't like spice).
Serve any remaining lime wedges on the side.

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