Orange Sesame Prawn & Rapid Rice
with Pea Pod Salad
- Sesame
- Wheat
- Gluten
- Soy
- Crustaceans
- Soy
- May contain traces of allergens
Did someone say orange prawn? These sticky, sweet and sesame-coated pieces of golden juicy prawn are bringing back memories of takeaway meals from our childhood. And on the table in fifteen minutes? We don’t think it gets much better than that!
Ingredients
1 sachet
Sesame Seeds
(Contains: Soy, May contain traces of allergens, Sesame; )
1 packet
Jasmine rice
1
Orange
1 packet
Mixed Salad Leaves
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Cornflour
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Pea Pods
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. • Trim and roughly chop pea pods. Juice the orange.
• In a medium bowl, combine peeled prawns, sweet soy seasoning and a drizzle of olive oil. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Meanwhile, add cornflour and the plain flour to the prawn mixture and toss to combine. • When oil is hot, dust off any excess flour from prawns, then cook, tossing occasionally, until pink and starting to curl up, 3-4 minutes. • Transfer to a paper towel-lined plate.
• Wipe out and return frying pan to medium heat. Toast sesame seeds, until golden, 1-2 minutes. • Add orange juice, soy sauce mix and the honey and simmer until slightly reduced, 1-2 minutes. • In a medium bowl, combine pea pods, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Divide jasmine rice between bowls. • Top with prawns and pour over the orange sesame glaze. • Serve with pea salad. Enjoy!
