Szechuan Prawn Skewers
with peas and riceCalories
:
461 kcalProtein
:
22.3g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Calorie Smart
Eat Me First
Allergens:
- Crustaceans
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
4 unit(s)
Bamboo Skewers
160 grams
Prawns
(Contains: Crustaceans)
20 grams
Cornflour
1 unit(s)
Onion
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
250 grams
Pre-cooked Brown Rice
120 grams
Peas
½ sachet(s)
Ground Cinnamon
75 grams
Szechuan Paste
(Contains: Soya)
8 milliliter(s)
Chilli Oil
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)1930 kJ
Energy (kcal)461 kcal
Fat8.3 g
of which saturates1.5 g
Carbohydrate74.4 g
of which sugars16.5 g
Dietary Fiber6.3 g
Protein22.3 g
Salt3.4 g
Potassium290.7 mg
Calcium23.7 mg
Iron0.6 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
•Grater
Cooking steps
1
- Soak the skewers (two per person) in cold water to prevent them from burning.
- Halve and peel the onion, then chop into 2cm chunks.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm cubes. Peel and grate the garlic (or use a garlic press).
- Add the prawns, half the cinnamon sachet (per 2P), chilli oil, half the garlic, half the onion and half the bell pepper to a bowl. Toss to coat and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
2
- Thread the coated prawns, bell pepper and onion onto the skewers.
- Pop the cornflour onto a plate and season with salt and pepper. Carefully dip the skewers in the cornflour to coat on all sides.
- Place a large pan over medium-high heat with a good drizzle of oil.
- Once hot, add the skewers and fry for 8-10 mins, turning regularly until golden brown all over.
- Once cooked, remove from the heat. Drizzle half the Szechuan sauce over the skewers.
3
- While the skewers cook, place a pot over medium-high heat with a drizzle of oil.
- Add the remaining onion, bell pepper and garlic and fry until softened, stirring occasionally, 4-5 mins.
- Stir through the remaining Szechuan sauce, rice, peas and a splash of water.
- Mix well and allow to warm through for another 2-3 mins. Season to taste with salt and pepper.
4
- Divide the fried rice between plates.
- Top with the Szechuan prawn skewers.
