This Quick 'n' Sticky Prawns & Basmati Rice is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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 conflict 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.
Sugar Snap Peas
Thai Style Spice Blend(ContainsSesame)
Soy Sauce(ContainsSoya, Cereals containing gluten)
a) Bring a large saucepan of water to the boil with a 1/4 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve, peel and thinly slice the red onion. b) Halve the pepper and discard the core and seeds. Slice into thin strips. Slice the sugar snaps in half lengthways. c) Roughly chop the coriander (stalks and all).
a) Heat a splash of oil in a large frying pan over high heat. When the oil is hot, add the red onion and pepper and stir-fry until slightly softened, 4-5 mins. b) Once the veg have softened add the prawns and Thai spice to the pan. Cook stirring frequently until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when they are pink on the outside and opaque all the way through.
a) Add the sugar snaps to the pan, lower the heat and stir in the hoisin sauce and soy sauce. b) Bring to the boil, then remove from the heat.
a) Taste and season the sauce with salt and pepper if needed. b) Stir though half the coriander.
a) Share the rice between your bowls and spoon your sticky prawns on top. b) Sprinkle over the remaining coriander. Enjoy!