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Fragrant Sambal King Prawn and Veg Stir-Fry

Fragrant Sambal King Prawn and Veg Stir-Fry

Fragrant Sambal King Prawn and Veg Stir-Fry

with Jasmine Rice

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This delicious Fragrant Sambal King Prawns and Veg Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Family Friendly

•High Protein

•Extra spicy

•Pescatarian

Allergens:

Crustaceans

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

80 grams

Green Beans

225 grams

King Prawns

(Contains: Crustaceans)

22 grams

Ginger, Garlic & Lemongrass Puree

50 grams

Ketjap Manis

(Contains: Soya)

15 grams

Sambal Paste

120 grams

Coleslaw Mix

1 sachet(s)

Indonesian Style Spice Mix

Not included in your delivery

1 tbsp

Honey

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2012 kJ

Energy (kcal)481 kcal

Fat3 g

of which saturates0.6 g

Carbohydrate92 g

of which sugars26.4 g

Protein21.4 g

Salt3.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lidded saucepan

•Pan

•Bowl

•Zester

•Small Bowl

Instructions

Cook the Rice

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Get Frying

2

a) Meanwhile, trim the green beans, then cut into thirds. Drain the prawns.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the prawns and green beans. Season with salt and pepper.

d) Stir-fry until the prawns are cooked through, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

Mix up the Sauce

3

a) While the prawns and beans are frying, in a small bowl, combine the ginger, garlic & lemongrass puree, ketjap manis and sambal (add less if you'd prefer things milder).

b) Mix in the honey and water for the sauce (see pantry for both amounts), then set aside.

Add the Veg

4

a) Once cooked, add the coleslaw mix to the prawn pan and sprinkle over the Indonesian style spice mix.

b) Stir-fry until fragrant and the veg has slightly softened, 1 min more.

c) Add an extra drizzle of oil if needed.

Combine and Stir

5

a) When the prawns are cooked and the veg is tender, stir the sauce mixture into the pan and cook until thickened slightly, 1-2 mins.

b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Finish and Serve

6

a) Fluff up the the rice and share between your bowls.

b) Top with the prawn and veg stir-fry.

c) Spoon over any remaining sauce from the pan to finish.

Enjoy!

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