Sticky Ginger Prawn & Veggie Stir-Fry
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Sticky Ginger Prawn & Veggie Stir-Fry

Sticky Ginger Prawn & Veggie Stir-Fry

with Nutty Garlic Rice

A zap of ginger, a splash of oyster sauce and for the final ingredient in our flavour potion, a good dollop of sweet chilli sauce. Dip the peeled prawns into it and watch as a delicious dinner comes to life before your eyes. This peeled prawns and veggie stir-fry will be irresistible to anyone who takes a bite. Simply magical!

Kid Friendly

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

Total Time25 minutes
Cooking Time


Serving amount



1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

Crushed Peanuts

(Contains Peanut; )

1 packet

Asian Stir-Fry Mix

1 packet

sweet chilli sauce

1 packet

oyster sauce

(Contains Mollusc; )

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

1 pinch

chilli flakes

Not included in your delivery

olive oil

20 g


(Contains Milk; )

1.25 cup


½ tbs

soy sauce

(Contains Gluten, Soy; )


Nutrition Values

Energy (kJ)1999 kJ
Fat18 g
of which saturates8.1 g
Carbohydrate47.5 g
of which sugars20.2 g
Dietary Fibre8.3 g
Protein23.3 g
Sodium2184 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.


Medium Saucepan
Large Frying Pan



• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook the garlic paste 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 and keep covered until rice is tender and water is absorbed, 10-15 minutes. • When the rice is done, stir through crushed peanuts.

TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the garlic paste starts to spatter!


• While the rice is cooking, slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook Asian stir-fry mix until tender, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, in a small bowl, combine sweet chilli sauce, oyster sauce, the soy sauce, a squeeze of lemon juice and a splash of water.

Little cooks: Take charge by combining the ingredients for the sauce!


• Return the 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. • In the last 2 minutes, add ginger paste and cook until fragrant, 1 minute. • Add sweet chilli mixture and return veggies to the pan, tossing to combine, 1 minute. Season to taste.


• Divide nutty garlic rice, sticky ginger peeled prawns and veggie stir-fry between bowls. • Sprinkle over a pinch of chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!