Sweet Chilli Prawn & Asparagus Stir-Fry
with Garlic Rice
Prawns that are popping with delicious taste sensations, we say yes please! You won’t be able to get enough of these bad boys in a saucy sweet chilli stir-fry. Set off the flavour fireworks with ginger and oyster sauce stirred through.
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
carrot
1 packet
Asian Greens
1 bunch
asparagus
1 packet
oyster sauce
(Contains Mollusc; )
½ packet
sweet chilli sauce
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; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tablespoon (tbsp)
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice) 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!
• While the rice is cooking, thinly slice carrot. • Roughly chop Asian greens. • Trim ends of asparagus.
• In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce and water (for the sauce). Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot and asparagus until tender, 3-4 minutes. • In the last 1-2 minutes, add Asian greens and cook until wilted. • Add ginger paste and cook until fragrant, 1 minute. Transfer veggies to a bowl.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl, 3-4 minutes. • Return veggies to the pan, then add sweet chilli mixture and toss until thickened, 1-2 minutes.
• Divide garlic rice between bowls. • Top with sweet chilli prawn and asparagus stir-fry. Enjoy!