Szechuan Prawns and Peppers
with coleslaw and jasmine riceCalories
:
531 kcalProtein
:
22.1g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Eat Me First
Spicy
Calorie Smart
Allergens:
- Sesame
- Soya
- Crustaceans
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Lime
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
10 grams
Sesame Seeds
(Contains: Sesame)
150 grams
Jasmine Rice
1 unit(s)
Onion
75 grams
Szechuan Paste
(Contains: Soya)
120 grams
Coleslaw Mix
1 unit(s)
Bell Pepper
5 grams
Cornflour
150 grams
King Prawns
(Contains: Crustaceans)
2 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2222 kJ
Energy (kcal)531 kcal
Fat11.7 g
of which saturates1.7 g
Carbohydrate93.6 g
of which sugars18.5 g
Dietary Fiber7.6 g
Protein22.1 g
Cholesterol78 mg
Salt4.2 g
Potassium475 mg
Calcium56.9 mg
Iron1 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
•Zester
•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.
- 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
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Halve, peel and thinly slice the onion.
- Zest and quarter the lime.
3
- Place a pan on medium-high heat with a drizzle of oil.
- Once hot, add prawns, Thai spice, onion, bell pepper and coleslaw and fry for 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.
4
- Mix together 1 tsp cornflour (per 2P) and 100ml cold water.
- Add lemongrass paste, cornflour mixture and Szechuan paste to the pan.
- Cover and simmer for 4-6 mins. Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
5
- Stir the lime zest through the rice, fluffing it up as you go.
6
- Share the rice between bowls and top with the prawn stir-fry.
- Scatter over the sesame seeds.
- Serve any remaining lime wedges alongside.
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