Spicy Sweet Prawns
with jasmine rice, courgette and peanutsCalories
:
516 kcalProtein
:
23.6g proteinTotal
:
35 minutesDifficulty
:
EasySpicy
Calorie Smart
Eat Me First
Allergens:
- Crustaceans
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Scallion
150 grams
Prawns
(Contains: Crustaceans)
150 grams
Jasmine Rice
2 sachet(s)
Sweet Asian Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
20 grams
Peanuts
(Contains: Peanut)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Red Thai Style Paste
1 unit(s)
Courgette
1 unit(s)
Chilli
1 unit(s)
Carrot
1 sachet(s)
Thai Style Spice Mix
2 unit(s)
Garlic
Not included in your delivery
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2158 kJ
Energy (kcal)516 kcal
Fat7.6 g
of which saturates2.5 g
Carbohydrate96 g
of which sugars24.3 g
Dietary Fiber6.1 g
Protein23.6 g
Cholesterol78.3 mg
Salt4.2 g
Potassium552.6 mg
Calcium64.7 mg
Iron1.6 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pot with Lid
Cooking steps
1
- Place a pot over medium-high heat with a drizzle of oil. Rinse the rice to remove excess starch. Peel and grate the garlic.
- Fry the garlic until fragrant, 1-2 mins.
- Stir in the rice and 300ml cold salted water (per 2P). 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 and keep covered for another 12 mins, or until ready to serve (the rice will continue to cook in its own steam).
2
- Toss the prawns with Thai spice, salt, pepper and a drizzle of oil.
- Place a pan over high heat with a good glug of oil.
- Once hot, fry the prawns until slightly crispy, 4-5 mins. Shift frequently to ensure it doesn't burn. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Transfer the prawns from the pan.
3
- While the prawns fry, trim the courgette and chop into 1cm chunks.
- Trim the carrot then slice into ½ cm thick rounds (no need to peel).
- Halve the chilli lengthways, deseed then finely chop.
- Trim and thinly slice the scallion.
4
- Return the pan to medium-high heat with another drizzle of oil.
- Add the carrot and fry until starting to soften, 5-6 mins.
- Add the courgette and fry for another 2 mins.
5
- Stir in red Thai paste, apple cider vinegar, sweet Asian sauce, 50ml water (per 2P) and ½ tsp sugar (per 2P).
- Simmer for 2-3 mins.
- Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
6
- Fluff up the rice with a fork and divide between bowls.
- Serve topped with stir-fried veg and prawns.
- Garnish with sliced scallion, peanuts and chilli to taste!
