Asian Sweet Soy Prawns Bowl
with Butter Rice & Honey-Soy Veggies
- Soy
- Eggs
- Wheat
- Gluten
- Sesame
- Crustaceans
- Cashew
- Fish
- Milk
- Almond
- May contain traces of allergens
Sweet soy prawns is the star in this Asian-inspired bowl. Paired with honey-soy veggies, this dish is bound to satisfy both your salty and sweet cravings! Topped off with a creamy sesame dressing and crispy shallots, we hope you're as excited about this dish as we are. This recipe is under 650kcal per serving and under 40g carbohydrates per serving. The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
2
Courgette
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame May be present: Cashew, Fish, Milk, Almond)
1
Carrot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
200 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
1 drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and rinse with warm water. Return rice to the saucepan, along with the butter and cover to keep warm.
• Meanwhile, thinly slice carrot into half-moons.
• Slice courgette into half-moons.
Little cooks: Under adult supervision, older kids can help peel the carrot!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook courgette and carrot, tossing, until veggies are tender, 4-5 minutes.
• Add the soy sauce and honey to the pan, tossing veggies to coat. Transfer to a bowl and cover to keep warm.
• In a medium bowl, combine peeled prawns, sweet soy seasoning and a drizzle of olive oil.
• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Divide butter rice between bowls. Top with honey-soy veggies and Asian sweet soy prawns. • Drizzle over sesame dressing and sprinkle with crispy shallots to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!
