Sweet Chilli Double Prawn & Baby Broccoli Stir-Fry
with Garlic Rice
- Molluscs
- Crustaceans
Ingredients
2
Garlic
1 packet
Sweet Chilli Sauce
1 packet
Jasmine rice
1
Baby Broccoli
1 packet
Ginger Paste
1
Carrot
1 packet
Oyster Sauce
(Contains: Molluscs; )
1
Asian Greens
400 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and 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.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. Roughly chop Asian greens. Halve any thicker stalks of baby broccoli lengthways.
• In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce and water (for the sauce). Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot and baby broccoli until tender, 3-4 minutes. • In the last 1-2 minutes, add Asian greens and cook until wilted. • Add ginger paste and cook until fragrant, 1 minute. Transfer veggies to a bowl.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl, 3-4 minutes. • Return veggies to the pan, then add sweet chilli mixture and toss until thickened, 1-2 minutes.
TIP: Cook prawns in batches if your pan is getting crowded.
• Divide garlic rice between bowls. • Top with sweet chilli prawn and baby broccoli stir-fry. Enjoy!
