Prawns & Corn Rice Bowl
with Slaw & Chipotle Aioli
- Eggs
- Soy
- Crustaceans
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
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 peeled prawns, let’s amp it up with a peri-peri aioli for a burst of flavour.
Ingredients
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 tin
Sweetcorn
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 packet
Shredded Cabbage Mix
200 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
2 tsp
honey
1 drizzle
white wine vinegar
Nutrition
You will need
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!
