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Sri Lankan Prawn Stir-Fry
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Sri Lankan Prawn Stir-Fry

Sri Lankan Prawn Stir-Fry

with Lime & Mango Dressing and Toasted Coconut Rice

Head Chef Patrick has gone on a Sri Lankan adventure! This week it took him to one of the country's most famous landmarks, the mighty Sigiriya rock. After taking in the breathtaking panorama from the top (check out our Instagram to see the story!) he headed down to the plantations below and cooked up this beautiful prawn stir fry in a ramshackle mud hut. Find out which ingredient in tonight's recipe could hold the secret to eternal youth at blog.hellofresh.co.uk/sri-lanka/

Tags:
Spicy
Allergens:
Celery
Sulphites
Mustard
Crustaceans

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.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Green Pepper

1

Red Pepper

1

Ginger

1

Garlic Clove

1

Lime

1

Vegetable Stock Pot

(Contains Celery, Sulphites)

150

Basmati Rice

1

Star Anise

80

Mango Chutney

1

Mustard Seeds

(Contains Mustard)

1

Rice Vinegar

25

Desiccated Coconut

150

Tiger Prawns

(Contains Crustaceans)

6

Curry Leaves

Not included in your delivery

300

Water for the Rice

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Nutritional information

Energy (kcal)560 kcal
Energy (kJ)2343 kJ
Fat10 g
of which saturates8 g
Carbohydrate96 g
of which sugars35 g
Protein23 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Large Frying Pan
Lid
Bowl
Grill Pan
Plate

Instructions

1

Halve the peppers, remove the cores and then slice as thin as you can (½cm is ideal). Peel and grate the ginger and garlic (or use a garlic press). Zest and juice the lime.

Cook the Rice
2

Boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Add the vegetable stock pot and stir to dissolve. When the water is boiling, add the rice and star anise. Cover with a lid (or some foil) and lower the heat to medium. Leave to cook for 10 mins then remove from the heat. Leave to one side for another 10 mins. The rice will finish cooking in its own steam.

Make the Dressing
3

Meanwhile, in a small bowl, mix the mango chutney with the mustard seeds, rice vinegar, ginger, garlic, a pinch of lime zest and the lime juice. Set aside.

Toast the Coconut
4

Heat a frying pan over medium heat and toast the desiccated coconut until golden, 2-3 mins. TIP: Stir frequently and keep a close eye on the coconut as it can burn very quickly. When golden, transfer to a bowl, wipe out the pan with some kitchen paper and return to high heat with a splash of oil.

Cook the Peppers
5

When the oil in your frying pan is hot, stirfry the peppers until softened and browned, 5-7 mins. Add the prawns and curry leaves and stir-fry until the prawns are pink on the outside and opaque in the centre, another 3-4 mins. Remove from the heat and pour the dressing into the pan. TIP: The heat of your pan will cook the dressing. Stir well and get ready to serve.

Serve
6

Remove the star anise from the rice and fluff it up with a fork. Stir in half the desiccated coconut. Share the rice out between your bowls and spoon the prawn stir-fry on top. Drizzle over the dressing left in the pan and finish with a dusting of the remaining coconut. Enjoy!