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Simple Spiced Glazed Prawns

Simple Spiced Glazed Prawns

with Garlicky Green Beans and Bulgur Wheat

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This delicious Simple Spiced Glazed Prawns has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 caloriesSpicy
Allergens:Cereals containing glutenCeleryCrustaceansSesameSoya

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.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

150 grams

Green Beans

1 unit(s)

Garlic Clove

180 grams

Bulgur Wheat

(ContainsCereals containing gluten)

15 grams

Vegetable Stock Paste

(ContainsCelery)

150 grams

King Prawns

(ContainsCrustaceans)

1 sachet

Thai Style Spice Blend

(ContainsSesame)

1 sachet

Ketjap Manis

(ContainsSoya)

1 sachet

Honey

Not included in your delivery

360 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2061 kJ
Energy (kcal)493 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate87 g
of which sugars20.0 g
Protein27 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Garlic Press
Lid
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a saucepan on medium-high heat. When hot, add the onion and season with salt and pepper. Stir together and cook until soft and sweet, 7-8 mins, stirring occasionally.

2

While the onion cooks, trim the beans and chop into thirds. Peel and grate the garlic (or use a garlic press).

3

Once the onion has softened, add a pinch of sugar (if you have any) and cook for 1 min more. Stir in the water for the bulgur wheat (see ingredients for amount) and veg stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

4

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the beans and season with salt and pepper. Stir-fry until they are softened and slightly charred, 5-6 mins. Add the garlic and cook, stirring, for 1 min more.

5

Once the beans are tender, add the prawns and Thai style spice blend (add less if you don't like heat) to the frying pan. Stir-fry for 2-3 mins. Stir in the ketjap manis and honey, then simmer until the sauce is sticky and the prawns are cooked, 1-2 mins. Once cooked, remove the pan from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

6

Fluff up the bulgur wheat with a fork, then stir through the prawns, beans and any sauce left in the pan. Taste and season with salt and pepper if needed, then serve in bowls. Enjoy!