Simple Spiced Glazed Prawns
with Garlicky Green Beans and Bulgur Wheat
This delicious Simple Spiced Glazed Prawns has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
1
Red Onion
150
Green Beans
1
Garlic Clove
180
Bulgur Wheat
(Contains Cereals containing gluten)
15
Vegetable Stock Paste
(Contains Celery)
150
King Prawns
(Contains Crustaceans)
1
Thai Style Spice Blend
(Contains Sesame)
25
Ketjap Manis
(Contains Soya)
15
Honey
Not included in your delivery
360
Water for the Bulgur
Nutritional information
Utensils
Instructions
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.
While the onion cooks, trim the beans and chop into thirds. Peel and grate the garlic (or use a garlic press).
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.
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.
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.
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!
