Super Popular Firecracker Prawns

Name: Super Popular Firecracker Prawns with Chinese Leaf and Basmati
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 Basmati Rice; 1 Garlic Clove; 1 Ginger; 2 Spring Onion; ½ Chopped Chinese Leaf; 120 King Prawns; 1 Sesame Oil; 1 Chilli Bean Paste; 1 Tomato Puree; 1 Rice Vinegar; 1 Soy Sauce

with Chinese Leaf and Basmati

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Just like dads, this recipe is a little wacky and has a remarkable personality. Another similarity between this recipe and the men who brought us up, is how special and highly popular it has been; we wouldn’t normally toot our own horn, but when Patrick cooked this a few weeks ago, he made a video to go with it that got 300,000 views in less than a week!* Go on, make your dad something special this week! www.HelloFresh.co.uk/Shrimp

Tags:

Lactose Free

•Spicy

•Healthy

Allergens:

Crustaceans

•Sesame

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Basmati Rice

Garlic Clove

Ginger

Spring Onion

Chopped Chinese Leaf

120

King Prawns

(Contains: Crustaceans May contain traces of: Molluscs)

Sesame Oil

(Contains: Sesame)

Chilli Bean Paste

(Contains: Cereals containing gluten, Soya)

Tomato Puree

Rice Vinegar

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Nutritional information

/ per serving

Energy (kcal)416 kcal

Energy (kJ)1741 kJ

Fat9 g

of which saturates2 g

Carbohydrate66 g

Protein18 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lid

•Pot

•Knife

•Spoon

•Grill Pan

Instructions

Boil 350ml of water (exactly) in a pot with ¼ tsp of salt. Add the basmati rice and turn the heat to its lowest setting. Put a tight lid on the pot and leave for 10 mins. After 10 mins remove from the heat and leave for 10 more mins. Don’t lift the lid for 20 mins in total or the rice won’t cook properly.

Peel the garlic then peel the ginger with the edge of a spoon. Crush them both under the flat of your knife, then very finely chop them. Chop the spring onions widthways into ½cm wide discs, then separate the white parts from the green. Cut your Chinese leaf in half through the root. Remove the root and slice half of it widthways into roughly 1cm slices.

Slice the prawns in half lengthways.

Fry garlic, ginger and whites of spring onions

Heat the sesame oil in a large non-stick frying pan on high heat. Once it’s hot add in the garlic, ginger and the whites of the spring onion. Cook for 30 seconds before adding in the prawns.

As soon as the prawns turn pink add in the chilli bean paste (less if you don’t like spicy food), the tomato purée, rice vinegar and soy sauce. Stir everything together and cook for a minute.

Toss in the chinese leaf and cook for a minute before removing the pan from the heat. Stir the greens of the spring onion through the mixture and serve it on your rice.