Sweet Chilli Prawn & Asparagus Stir-Fry

Name: Sweet Chilli Prawn & Asparagus Stir-Fry with Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Jasmine rice; 1 packet Sweet Chilli Sauce; 1 Baby Broccoli; 1 packet Ginger Paste; 1 Carrot; 2 Garlic; 1 packet Oyster Sauce; 1 Asian Greens; 200 g Peeled Prawns

with Garlic Rice

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Prawns that are popping with delicious taste sensations, we say yes please! You won’t be able to get enough of these bad boys in a saucy sweet chilli stir-fry. Set off the flavour fireworks with ginger and oyster sauce stirred through.

This recipe is under 650kcal per serving.

Allergens:

Molluscs

•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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine rice

1 packet

Sweet Chilli Sauce

Baby Broccoli

1 packet

Ginger Paste

Carrot

Garlic

1 packet

Oyster Sauce

(Contains: Molluscs; )

Asian Greens

200 g

Peeled Prawns

(Contains: Crustaceans; )

Nutrition Values

Calories304 kcal

Energy (kJ)1270 kJ

Fat2 g

of which saturates0.5 g

Carbohydrate43 g

of which sugars17 g

Dietary Fibre7.8 g

Protein21 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.

Utensils

•Lid

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. • Roughly chop Asian greens. • Trim ends of asparagus.

• 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 asparagus 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.