Sweet Sambal-Hoisin King Prawns and Jasmine Rice
with Pepper and Green Beans
A popular condiment in many Asian countries, sambal paste's vibrant heat is perfect for boosting flavour in our Asian style dishes. This paste contains herbs and spices such as red chillies, lemongrass and tamarind, making it the perfect flavour driver for both veggie and meat dishes alike.
Thick and fragrant, hoisin sauce is widely used in Chinese cuisine. This flavourful sauce contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour. Hoisin sauce is a perfect match for rice and noodle dishes or even as a flavour driver in burgers or bao buns.
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
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
(May contain Celery)
80 grams
Green Beans
2 unit(s)
Garlic Clove
225 grams
King Prawns
(Contains Crustaceans)
10 grams
Cornflour
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Sambal Paste
64 grams
Hoisin Sauce
(Contains Soya)
15 grams
Honey
Not included in your delivery
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press). Drain the prawns.
Pop the cornflour into a large bowl and season with salt and pepper. Add the prawns to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash hands and utensils after handling raw prawns.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, fry the prawns until slightly crispy, 5-6 mins. Turn frequently to ensure they don't burn. IMPORTANT: Cook so the prawns are opaque in the middle.
Meanwhile, in a small bowl, combine the soy, sambal paste (add less if you'd prefer things milder), hoisin, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once the prawns are crispy, transfer to a plate lined with kitchen paper.
Return the (now empty) pan to medium-high heat with a drizzle of oil.
Once hot, add the sliced pepper and green beans. Stir-fry until starting to soften, 3-4 mins. Add the garlic and fry for 30 secs more.
Pour the sticky sauce into the veg pan and bring to the boil.
Reduce the saucepan heat to medium, then simmer until the sauce has thickened, 3-4 mins.
Once the sauce has thickened, add the crispy prawns back into the pan and mix to coat, 1 min. Add a splash of water if the sauce is a little too thick.
When ready, fluff up the rice using a fork and share between your bowls.
Top with your sambal-hoisin prawns and veg, spooning over all the sauce from the pan.
Enjoy!
Step 2 MOD: If you’ve chosen the pescatarian version, drain the prawns, then coat in the same way. Fry, 5-6 mins, in the next step. Set aside. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so there's no pink in the middle.
Step 5 MOD: Add the prawns back into the veg pan to coat in the sauce, 1 min, then continue as instructed.
