Smokey Prawns & Garlic Rice
with Aioli & Walnut Slaw
- Tree Nuts
- Crustacean/Crustacé
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
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!
Ingredients
2 clove
garlic
1 packet
jasmine rice
1
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
Utensils
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.
• Divide garlic rice between plates. • Top with smokey prawns and aioli and walnut slaw to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the smokey prawns, with some calling it their favourite dish. The garlic rice was particularly praised for its taste.
- Ease of prep: Reviewers found this recipe quick and simple to make, with one mentioning their teenager could cook it before they got home from work.
- Suggestions: Consider adding coconut cream for extra sauce. Some found the dish a bit dry and suggested including more vegetables or greens.
- Portions: Several customers mentioned there weren't enough prawns for four people, with some adding extra to balance the meal.
