Sweet Soy Prawn & Veggie Stir-Fry
with Charred Corn Rice & Peanuts
- Milk
- Crustacean/Crustacé
- Soy
- Gluten(Wheat)
- Gluten
- Sesame
- Peanuts
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
- Soy
A prawn stir-fry isn’t complete without veggies and a sticky dark sauce. Make sure it coats everything, because this stir-fry sauce is addictive. You'll need a fluffy rice to help soak it up so nothing it left in the bowl when you’re done.
Ingredients
3 clove
garlic
1 tin
sweetcorn
1 packet
jasmine rice
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
1 packet
soy sauce mix
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 bag
parsley
1 bag
Asian Stir-Fry Mix
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
1 tsp
rice wine vinegar
1 tsp
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Drain the sweetcorn. Heat a medium saucepan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Reduce heat to medium, then add the butter, a dash of olive oil and half the garlic, and cook until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan 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!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian stir-fry mix and the remaining garlic until tender, 2-3 minutes. Transfer to a bowl and cover to keep warm.
• When the rice has 10 minutes remaining, 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. • Remove pan from heat, then return veggies with sweet chilli sauce, soy sauce mix and the rice wine vinegar. Toss to combine.
• Divide charred corn rice between bowls. • Top with sweet soy prawn stir-fry and crushed peanuts. • Tear over parsley to garnish. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!
