Sticky Ginger Prawn & Veggie Stir-Fry

Name: Sticky Ginger Prawn & Veggie Stir-Fry with Nutty Garlic Rice
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Jasmine rice; 1 packet Sweet Chilli Sauce; 1 packet Ginger Paste; 1 Carrot; 1 packet Oyster Sauce; 1 packet Shredded Cabbage Mix; 1 Lemon; 1 sachet Chilli Flakes; 1 packet Crushed Peanuts; 200 g Peeled Prawns

with Nutty Garlic Rice

Get up to $175 off

Allergens:

Mollusc

•Jordnødder

•Crustaceans

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine rice

1 packet

Sweet Chilli Sauce

1 packet

Ginger Paste

Carrot

1 packet

Oyster Sauce

1 packet

Shredded Cabbage Mix

Lemon

1 sachet

Chilli Flakes

1 packet

Crushed Peanuts

200 g

Peeled Prawns

Nutrition Values

Calories342 kcal

Energy (kJ)1430 kJ

Fat6.1 g

of which saturates1.1 g

Carbohydrate42.5 g

of which sugars15.9 g

Dietary Fibre5.6 g

Protein20.7 g

Sodium1780 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.

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook 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 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 starts to spatter!

• While the rice is cooking, slice carrot into half-moons. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and shredded cabbage 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 prawns and veggie stir-fry between bowls. • Sprinkle over a pinch of chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!