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

Ultimate Kung Pao Style Prawns and Jasmine Rice

with Sugar Snaps, 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.

Cereals containing gluten

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 Time25 minutes
Cooking time30 minutes


serving amount

150 grams

Jasmine Rice

50 grams

Cashew Nuts

(Contains Nuts May contain Sesame, Nuts, Peanut)

150 grams

Sugar Snap Peas

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 Cereals containing gluten, Soya)

15 grams


5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain 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)2529 kJ
Energy (kcal)604 kcal
Fat14.7 g
of which saturates3 g
Carbohydrate88.2 g
of which sugars19 g
Protein29.6 g
Salt5.35 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Large Frying Pan
Garlic Press


Cook the Rice

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

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.

Slice the sugar snap peas in half lengthways.

Bring on the Prawns

Drain the prawns.

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

Once hot, add the prawns. 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

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, sugar snap peas, ginger puree and half the spring onion to the pan. Fry until fragrant, 1 min.

Kung Pao Sauce Time

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

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.