We love good Simply Soy and Honey Glazed Prawns and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Flat Leaf Parsley
Vegetable Stock Powder(ContainsCelery)
Soy Sauce(ContainsGluten, Soya)
Water for the Bulgur
Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a saucepan on medium-high heat, add the onion and season with salt and pepper. Stir together and cook until really soft, 7-8 mins, stirring occasionally.
While the onion cooks, trim the beans and chop into thirds. Peel and grate the garlic (or use a garlic press). Finely chop the flat leaf parsley (stalks and all).
Once the onion is nicely softened, add the balsamic vinegar and cook for 1 minute more, then add the bulgur wheat along with the water (see ingredient list for amount). Stir in the vegetable stock powder and bring to the boil. Simmer for 1 minute, then cover the mixture with a lid, remove from the heat and leave to the side for 12-15 mins, or until the rest of the meal is ready.
Ten minutes before the bulgur wheat is cooked, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beans and season with salt and pepper. Stir-fry until they are softened and are slightly charred, 5-6 mins.
Once the beans are tender, add the prawns to the pan along with the garlic. Stir-fry until the prawns are cooked, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through. Once cooked, remove from the heat and add the soy sauce and honey. Stir together.
Fluff up the bulgur wheat with a fork, add the prawns, beans, any sauce left in the pan and half the parsley. Stir together. Add salt and pepper to taste, then serve in bowls with the remaining parsley sprinkled on top. Enjoy!