Sticky Prawn & Garlic-Corn Rice Bowl

Name: Sticky Prawn & Garlic-Corn Rice Bowl with Slaw & Chipotle Aioli
Total time: 20 min
Yield: 2
Cuisine: Australian
Ingredients: Mild Chipotle Sauce; 1 tin Sweetcorn; 1 packet Baby Leaves; 1 packet Basmati Rice; 1 sachet Chicken-Style Stock Powder; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 200 g Peeled Prawns; olive oil; water; honey; white wine vinegar

with Slaw & Chipotle Aioli

Get up to $175 off

Make sure to cover the pan when charring the corn, so as to not let any kernels pop out. You’re going to need them to bring this garlic rice to the next level. Don’t forget the honey-glazed chicken, let’s amp it up with a peri-peri aioli for a burst of flavour.

Allergens:

Mustard

•Eggs

•Soy

•Crustaceans

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Mild Chipotle Sauce

1 tin

Sweetcorn

1 packet

Baby Leaves

1 packet

Basmati Rice

1 sachet

Chicken-Style Stock Powder

1 packet

Garlic Aioli

1 packet

Shredded Cabbage Mix

200 g

Peeled Prawns

Not included in your delivery

olive oil

water

honey

white wine vinegar

Nutrition Values

Calories541 kcal

Energy (kJ)2260 kJ

Fat14.6 g

of which saturates1.3 g

Carbohydrate71.8 g

of which sugars8.3 g

Dietary Fibre4 g

Protein22.6 g

Sodium1790 mg

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.

Utensils

•Lid

Cooking Steps

• Finely chop garlic. • Heat a medium saucepan with a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and chicken-style stock powder, stir and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • In a medium bowl, combine prawns, classic roast seasoning, remaining garlic and a drizzle of olive oil. • In a small bowl, combine peri peri sauce and garlic aioli. Season to taste.

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat, then add the honey, tossing prawns to coat. • In a second medium bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the salad!

• To the rice, add salad leaves and charred corn, then stir to combine. • Divide garlic-corn rice between bowls. Top with prawns and slaw. • Dollop over peri peri aioli to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the aioli!