Sticky Ginger Prawn & Veggie Stir-Fry
with Nutty Garlic Rice
A zap of ginger, a splash of oyster sauce and for the final ingredient in our flavour potion, a good dollop of sweet chilli sauce. Dip the peeled prawns into it and watch as a delicious dinner comes to life before your eyes. This peeled prawns and veggie stir-fry will be irresistible to anyone who takes a bite. Simply magical!
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
½
lemon
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
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Asian Stir-Fry Mix
1 packet
sweet chilli sauce
1 packet
oyster sauce
(Contains Mollusc; )
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 pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
½ tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook the garlic paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt, then 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. • When the rice is done, stir through crushed peanuts.
TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• While the rice is cooking, slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook Asian stir-fry mix until tender, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, in a small bowl, combine sweet chilli sauce, oyster sauce, the soy sauce, a squeeze of lemon juice and a splash of water.
Little cooks: Take charge by combining the ingredients for the sauce!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In the last 2 minutes, add ginger paste and cook until fragrant, 1 minute. • Add sweet chilli mixture and return veggies to the pan, tossing to combine, 1 minute. Season to taste.
• Divide nutty garlic rice, sticky ginger peeled prawns and veggie stir-fry between bowls. • Sprinkle over a pinch of chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!