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Honey Ginger Prawns

Honey Ginger Prawns

with stir-fried broccoli and jasmine rice

The Asian-inspired flavours in this prawn rice bowl take your mouth on a journey from sweet to heat. The ginger, honey and garlic may be contrasting tastes but they definitely work together in this dish.

Tags:
Calorie Smart
Eat Me First
Family Friendly
Climate Conscious
Allergens:
Peanut
Crustaceans
Soya
Wheat

The quantities provided above are averages only.

Total Time35 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

1 sachet(s)

Honey

150 grams

Jasmine Rice

1 unit(s)

Broccoli

1 unit(s)

Ginger

1 unit(s)

Lime

20 grams

Peanuts

(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)

2 unit(s)

Garlic

1 unit(s)

Onion

150 grams

Prawns

(Contains Crustaceans)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Sweet Asian Sauce

(Contains Soya, Wheat May be present Crustaceans)

Not included in your delivery

1 tbsp

Oil

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2428 kJ
Energy (kcal)580 kcal
Fat14.4 g
of which saturates2.4 g
Carbohydrate92.4 g
of which sugars18.8 g
Dietary Fiber0 g
Protein26.7 g
Cholesterol78 mg
Salt2.17 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pan with Lid
Pot with Lid

Cooking Steps

Cook the Rice
1
  • Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid. 
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid.
  • Leave to cook for 12 mins, then remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Meanwhile, trim the bottom of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Peel and grate the ginger and garlic. Use a teaspoon to easily scrape away the ginger's peel.
  • Juice the lime.
  • Roughly chop the peanuts
  • Halve and peel the onion. Chop into small pieces.
Char the Veg
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the broccoli and onion until slightly charred, 2-3 mins.
  • Season with salt and pepper then add the ginger and garlic and cook until fragrant, 1 min.
  • Add a splash of water and cover with a lid or some foil. Cook until the broccoli is tender, 4-5 mins.
  • Remove from the pan and set aside.
Make the Sauce
4
  • Meanwhile, add the sweet Asian sauce, ketjap manis and honey to a small bowl. 
  • Pour in the lime juice and 1 tbsp oil (per 2P).
  • Mix well to combine.
Fry the Prawns
5
  • Return the pan to medium-high heat with another drizzle of oil
  • Once hot, fry the prawns until cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
  • Add the sauce and veg to the pan and cook, stirring, until warmed through, 1-2 mins.
  • Season to taste with salt and pepper.

TIP: Add a splash of water if the sauce is too thick.

Finish and Serve
6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with the prawns and veg.
  • Scatter the chopped peanuts over the top.