Sichuan Prawns & Garlic Rice
with Stir-Fried Veggies & Crispy Shallots
There’s a lot you can do with a good sauce, so let's take a look at the one we have for tonight? That’s right, we have a craving for sweet chilli, so glaze it over prawns and pile on the fragrant rice and stir-fried veggies for another sauce-tastic dinner!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Asian Stir-Fry Mix
1 packet
Sichuan garlic paste
(Contains Sesame, Soy; )
1 packet
Crispy Shallots
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
2 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix until tender, 4-5 minutes. • Add remaining garlic paste and cook until fragrant, 1 minute. Season. Transfer to a bowl and cover to keep warm.
• While veggies are cooking, combine the plain flour and a pinch of salt in a medium bowl. Add peeled prawns and toss to coat. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Add Sichuan garlic paste, toss to coat and cook until slightly reduced, 1 minute.
• Divide garlic rice between bowls. Top with stir-fried veggies and Sichuan prawns. • Serve with mayonnaise and garnish with crispy shallots. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!