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Ultimate Kung Pao Style Prawns and Jasmine Rice
Ultimate Kung Pao Style Prawns and Jasmine Rice

Ultimate Kung Pao Style Prawns and Jasmine Rice

with Tenderstem®, Spring Onion and Cashew Nuts

Looking for a taste of everyday luxury? This Ultimate Kung Pao Style Prawns and Jasmine Rice is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
Spicy
New
Allergens:
Nuts
Crustaceans
Soya
Cereals containing gluten
Sesame

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.

Total25 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

50 grams

Cashew Nuts

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

150 grams

Tenderstem® Broccoli

225 grams

King Prawns

(Contains: Crustaceans)

2 unit(s)

Garlic Clove**

1 unit(s)

Spring Onion

15 grams

Ginger Puree

1 sachet(s)

Szechuan Paste

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

15 grams

Honey

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2637 kJ
Energy (kcal)630 kcal
Fat15.6 g
of which saturates3.3 g
Carbohydrate86.8 g
of which sugars17.7 g
Dietary Fibre4.2 g
Protein34.5 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Pan
Garlic Press

Instructions

Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 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).

Toast the Cashews
2

Meanwhile, heat a large frying pan on medium heat (no oil).

Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, remove from the pan and set aside for now.

Cut the Tenderstem® broccoli into thirds.

Bring on the Prawns
3

Drain the prawns.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the prawns and broccoli. Season with salt and pepper and stir-fry for 4-5 mins.

Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Add your Aromatics
4

While the prawns fry, peel and grate the garlic (or use a garlic press).

Trim and thinly slice the spring onion.

Once the prawns are cooked, add the garlic, ginger puree and half the spring onion to the pan. Fry until fragrant, 1 min.

Kung Pao Sauce Time
5

Stir the Szechuan paste, soy sauce and water for the sauce (see pantry for amount) into the pan. Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Once thickened, stir the honey and toasted cashews into the sauce. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.

Taste and season with salt and pepper. Add a splash of water if it's a little too thick.

Serve Up
6

Fluff up the rice with a fork, then share between your serving bowls.

Spoon over your ultimate Kung Pao style prawns.

Sprinkle over the sesame seeds and remaining spring onion to finish.

Enjoy!

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