Hainanese Prawns & Fragrant Rice Set
with Baby Broccoli & Traditional Three Sauces
- Crustaceans
- Wheat
- Gluten
- Soy
- Milk
- Almond
- Soy
- Wheat
- Milk
- Fish
- Cashew
- Sesame
- Gluten
- Eggs
- May contain traces of allergens
Experience the ultimate comfort of this Southeast Asian classic featuring succulent prawns and jasmine rice infused with our fragrant Hainanese paste. This wholesome meal is served with steamed baby broccoli and fresh cucumber, plus a trio of traditional sauces - soy, ginger and lemongrass and sriracha - for a flavour-packed feast that’s sure to become a whānau fave.
Ingredients
1
Hainanese Paste
1 packet
Jasmine rice
1
Baby Broccoli
1
Cucumber
1
Spring Onion
1
Fresh Chilli
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1 packet
Sriracha
(May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
Nutrition Values
Utensils
Cooking Steps
- In a medium saucepan, heat the butter and a dash of olive oil over medium heat.
- Cook hainanese paste until fragrant, 1-2 minutes.
- Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
- Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, trim baby broccoli, halving any thicker stalks lengthways.
- Thinly slice cucumber into rounds.
- Thinly slice spring onion (reserving the white ends) and long chilli (if using).
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
- Add baby broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave baby broccoli on high until just tender, 2-4 minutes.
- Drain broccoli, then return to the bowl and cover to keep warm.
- In a small heatproof bowl, microwave ginger lemongrass paste and a generous drizzle of olive oil, until fragrant, 30 seconds. Add remaining spring onion, season and stir to combine.
- In a second small bowl, combine soy sauce mix and a pinch of sugar.
- In a third small bowl, transfer over sriracha.
TIP: Cover the bowl with a lid or cling wrap as the paste might spatter!
- Divide fragrant rice, baby broccoli and fresh cucumber between bowls. Top with Hainanese prawns, then garnish with long chilli.
- Serve with traditional three sauces. Enjoy!
