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 prawn into it and watch as a delicious dinner comes to life before your eyes. This prawn and veggie stir-fry will be irresistible to anyone who takes a bite. Simply magical!
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
1 packet
Jasmine rice
1 packet
Sweet Chilli Sauce
1 packet
Ginger Paste
1
Carrot
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Shredded Cabbage Mix
1
Lemon
1 sachet
Chilli Flakes
1 packet
Crispy Shallots
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten. )
• 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 pork and veggie stir-fry between bowls. • Sprinkle over a pinch of chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!