Indo Chinese Style Chilli Prawns
with Stir-Fried Veg and Basmati Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
1 unit(s)
Onion
2 unit(s)
Garlic Clove
2 unit(s)
Spring Onion
10 grams
Cornflour
300 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Chinese Five Spice
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
30 grams
Honey
15 grams
Sriracha Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Olive Oil
4 tbsp
Tomato Ketchup
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the bell pepper and discard the core and seeds. Halve and peel the onion. Chop both into 2cm chunks.
Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
Drain the prawns and pop them in a medium bowl. Sprinkle over half the Chinese 5 Spice, season with salt and pepper and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the prawns and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Transfer the prawns to a plate and set aside.
Wipe out your pan, then pop it back on medium-high heat with a drizzle of oil.
Once hot, add the pepper and onion. Stir-fry until tender and slightly charred, 5-7 mins. Season with salt and pepper.
Meanwhile, in a medium bowl, combine the garlic, soy sauce, honey, sriracha, ketchup and water for the sauce (see pantry for both amounts) and remaining Chinese Five Spice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Return the prawns to the pan and pour over the sticky sauce. Bring to the boil, then simmer until thickened, 1-2 mins.
Remove from the heat. Taste and add more salt, pepper or sugar if needed.
Add a splash of water if it's a little thick.
Fluff up the rice with a fork, then share between your bowls.
Top with the sticky veg and prawns, spooning over the remaining sauce from the pan.
Finish with a sprinkle of spring onion.
Enjoy!
