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
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
Nutrition Values
Energy (kJ)2456 kJ
Energy (kcal)587 kcal
Fat14.8 g
of which saturates2.4 g
Carbohydrate92.4 g
of which sugars18.8 g
Dietary Fiber0 g
Protein27.9 g
Cholesterol0 mg
Salt2.06 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
Instructions
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).
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.
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.
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.
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.
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.
