Smokey Prawns & Garlic Rice

Name: Smokey Prawns & Garlic Rice with Aioli & Walnut Slaw
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 clove garlic; 1.25 cup water; 1 packet jasmine rice; 1 apple; 1 stalk celery; 1 packet walnuts; 1 packet Peeled Prawns; 1 bag Shredded Cabbage Mix; 1 packet Smokey Aioli; 20 g butter (for the rice); ½ sachet All-American Spice Blend; 20 g butter (for the sauce)

with Aioli & Walnut Slaw

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There’s a hint of smokiness in the air and it’s coming from these prawns, the All-American mild spice does wonders when cooked into prawns and served on top of a bed of rice. Not to mention, the smokey aioli tossed through the slaw. It’s a firestorm of flavour tonight!

Allergens:

Tree Nuts

•Crustacean/Crustacé

•Eggs

•Soy

•Milk

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

apple

1 stalk

celery

1 packet

walnuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 packet

Peeled Prawns

(Contains: Crustacean/Crustacé; )

1 bag

Shredded Cabbage Mix

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

½ sachet

All-American Spice Blend

Not included in your delivery

olive oil

1.25 cup

water

20 g

butter (for the rice)

(Contains: Milk; )

20 g

butter (for the sauce)

(Contains: Milk; )

Nutrition Values

Energy (kJ)3192 kJ

Fat36.4 g

of which saturates12.8 g

Carbohydrate76.9 g

of which sugars12.8 g

Protein24.1 g

Sodium1554 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

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat butter (for the rice) with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • 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 apple and celery. • Roughly chop walnuts. • Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a large bowl.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine All-American spice blend (see ingredients) and a drizzle of olive oil. • Add prawns and toss to coat.

• When the rice has 5 minutes remaining, return frying pan to medium-high heat. Heat butter (for the prawns) with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In the last minute, add remaining garlic and cook until fragrant. Remove from heat.

• While the prawns are cooking, to the bowl with the walnuts, add shredded cabbage mix, apple, celery, smokey aioli and toasted walnuts. • Toss to combine and season to taste.