Asian-Style Street Food Kit
with Prawn Banh Mi, Pork Larb Lettuce Cups & Chicken Satay | Serves 2+
Indulge in the bold flavours of Asia with our street food kit! Whip up a pork larb lettuce cups brimming with zesty pork, alongside prawn banh mi and chicken satay for an unforgettable culinary adventure that brings the vibrant essence of street-side favourites straight to your table.
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 head
cos lettuce
1
cucumber
1
lemon
1
carrot
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
pork mince
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
oyster sauce
(Contains Mollusc; )
2
brioche hotdog buns
(Contains Milk, Egg, Gluten, Soy; May be present Sulphites, Sesame, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
chicken breast strips
1 sachet
curry powder
1 packet
peanut butter
(Contains Peanut; )
1 box
coconut milk
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Crispy Shallots
½ packet
mint
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
1 tsp
honey
drizzle
sesame oil
(Contains Sesame; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Trim the end of cos lettuce, then separate leaves and arrange on a serving plate. • Thinly slice cucumber into sticks. Slice lemon into wedges. • Using a vegetable peeler, slice carrot into ribbons. In a large bowl, combine the vinegarand a good pinch of sugar and salt. • Add carrot to the pickling liquid with just enough water to cover. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add half the ginger & lemongrass paste, and cook until fragrant, 1 minute. • Remove pan from heat, add the honey and toss to coat. Transfer to a bowl and cover to keep warm.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add half the sweet soy seasoning and remaining ginger & lemongrass paste, and cook until fragrant, 1 minute. • Remove from heat, then add oyster sauce, a drizzle of sesame oil and a splash of water. Stir to combine. Transfer to a serving bowl.
• Meanwhile, slice brioche hotdog buns in half lengthways. • Bake buns directly on the wire oven rack until heated through, 5-7 minutes.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken breast strips with remaining sweet soy seasoning, until browned and cooked through, 3-4 minutes each side. • Reduce heat to medium, add curry powder, peanut butter, coconut milk, a squeeze of lemon juice, the soy sauce, brown sugar and a splash of water. Simmer, stirring, until slightly reduced, 1-2 minutes. Transfer to a serving bowl.
TIP: Chicken is cooked through when it is no longer pink inside.
• Drain pickled carrot. Spread mayonnaise over base of brioche buns. • Assemble banh mi with some cucumber, pickled carrot, lemongrass prawns and drizzle over sriracha. Halve banh mi for serving. • Take everything to the table. Spoon some pork larb into each lettuce cup. Sprinkle over half the crispy shallots and tear over mint (see ingredients). • Top satay chicken with remaining crispy shallots and eat with remaining lettuce cups if desired. • Serve with remaining cucumber sticks, carrot and lemon wedges. Enjoy!