Satay Prawns & Honey-Soy Veggies
with Garlic Rice & Crispy Shallots
- Crustaceans
- Wheat
- Gluten
- Sesame
- Soy
- Soy
- May contain traces of allergens
- Fish
- Eggs
This quick and easy dinner is about to blow your mind! Satay-seasoned prawns is seared to crisp perfection and served on a bed of fragrant rice alongside a medley of honey-soy veggies. Add crispy shallots and some fresh chilli for a dinner that’s bursting with flavour!
Ingredients
1 packet
Crispy Shallots
1 sachet
satay seasoning
(May be present: Soy)
1 packet
Jasmine rice
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
2
Garlic
1
Asian Greens
1 packet
Green beans
1
Spring Onion
1
Fresh Chilli
1 packet
Cornflour
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a pinch of salt, stir, then 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!
• Meanwhile, thinly slice carrot into half-moons. • Roughly chop Asian greens. • In a small bowl, combine the soy sauce and the honey. Set aside. • In a second small bowl, combine Japanese dressing and mayonnaise. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1 minute. • Add the honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the veggies to help speed up the cooking process.
• In a medium bowl, add the salt, Southeast Asian spice blend, the pepper and the plain flour. Stir to combine. • Add prawns and toss to coat.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, pick up prawns using tongs and shake off any excess flour back into the bowl. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Divide garlic rice between bowls. • Top with honey-soy veggies and salt and pepper prawns. • Garnish with crispy shallots and serve with Japanese mayo. Enjoy!
