Sweet-Soy Prawn Stir-Fry & Charred Corn Rice
with Crispy Shallots & Parsley
- Crustaceans
- Wheat
- Gluten
- Soy
Ingredients
2
Garlic
1 tin
Sweetcorn
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Jasmine rice
1 packet
Parsley
1 packet
Sweet Chilli Sauce
1 packet
Crispy Shallots
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
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!
• Meanwhile, thinly slice carrot into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, shredded red cabbage and the remaining garlic until tender, 2-3 minutes. Transfer to a bowl and cover to keep warm.
Custom Recipe: If you've upgraded from beef mince to prawns, heat pan as above and cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Continue with step.
• Divide charred corn rice between bowls. • Top with sweet soy beef stir-fry and crushed peanuts. • Tear over parsley to garnish. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!
