Prawn & Ginger Veggies
with Mumbai Coconut Sauce & Garlic-Peanut Rice
Plant-based crumbed prawn is so eye catching that we can’t refuse, especially if you’re serving it with a nutty garlic rice and a sauce that’s the talk of the town. There’s no way anyone could miss this dinner!
This recipe is under 650kcal per serving.
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
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Asian Greens
1
carrot
1 stalk
celery
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat. 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!
• While rice is cooking, roughly chop Asian greens. Thinly slice carrot into half-moons. Thinly slice celery.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and celery, tossing, until tender, 4-5 minutes. • Add Asian greens, ginger paste and the soy sauce and toss until fragrant and greens are just wilted, 1 minute. • Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to medium-high heat with enough olive oil to cover the base. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a paper towel-lined plate.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook Mumbai spice blend until fragrant, 1 minute. • Stir through coconut milk and the brown sugar and simmer until slightly thickened, 1-2 minutes.
• Stir crushed peanuts (see ingredients) through the rice. • Divide garlic-peanut rice between bowls. Top with prawns and ginger veggies. • Pour over Mumbai coconut sauce to serve. Enjoy!