Kung Pao Double Prawns & Ginger Rice
with Capsicum & Crushed Peanuts
- Gluten
- Molluscs
- Wheat
- Crustaceans
- Peanuts
- Milk
- Soy
- Soy
- May contain traces of allergens
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Wheat
- Milk
- Hazelnut
- Pistachio
Plump, juicy prawns are flash-fried with capsicum and sweet onion, all tossed in a fiery-sweet Kung Pao sauce made from oyster sauce, sriracha and a kick of chilli flakes. Served over fragrant ginger-infused jasmine rice and finished with a crunchy topping of crushed peanuts, this Chinese-inspired dish brings big, bold takeaway flavours straight to your table.
Ingredients
1 packet
Ginger Paste
1 packet
Jasmine rice
1
Capsicum
2
Red Onion
1
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Sriracha
(May be present: Soy)
1 sachet
Chilli Flakes
1 packet
Cornflour
400 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
Nutrition
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt to the pan and bring to the boil. Reduce heat to low and cover with a lid.
• 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!
- Cut capsicum into bite-sized chunks.
- Slice onion into thin wedges.
- SPICY! Use less sriracha if you're sensitive to heat! In a small bowl combine oyster sauce, sriracha, the soy sauce, a pinch of chilli flakes (if using), a pinch of sugar and a good splash of water.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add capsicum and onion and cook, until tender, 4-6 minutes. Transfer to a bowl.
- Meanwhile, in a medium bowl combine cornflour with a good pinch of salt and pepper.
- Add peeled prawns, tossing to combine.
- Return frying pan to medium-high heat with a generous drizzle of olive oil.
- Shaking off any excess cornflour, cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
- Return cooked veggies to the pan, add oyster sauce mixture and cook, gently tossing to combine, 1 minute.
TIP: Add a splash more water if the sauce looks thick!
- Divide ginger rice between bowls.
- Top with double kung pao prawns.
- Sprinkle over crushed peanuts. Enjoy!
