Indo Chinese Style Chilli Prawns
with Stir-Fried Veg and Basmati Rice
A customer favourite, this Indo Chinese Style Chilli Prawns is a tried-and-tested recipe that always wins with a crowd.
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.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
2 unit(s)
Spring Onion
10 grams
Cornflour
300 grams
King Prawns
(Contains Crustaceans)
1 sachet(s)
Chinese Five Spice
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Honey
15 grams
Sriracha Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
4 tbsp
Tomato Ketchup
150 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. Halve and peel the onion. Chop both into 2cm chunks.
Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
Drain the prawns and pop them in a medium bowl. Sprinkle over half the Chinese 5 Spice, season with salt and pepper and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the prawns and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Transfer the prawns to a plate and set aside.
Wipe out the prawn pan, then pop it back on medium-high heat with a drizzle of oil. Once hot, add the pepper and onion. Stir-fry until slightly charred, 5-7 mins.
Meanwhile, in a medium bowl, combine the garlic, soy sauce and cornflour to form a paste.
Add the honey, sriracha, ketchup and water for the sauce (see pantry for both amounts) and the remaining Chinese Five Spice to the paste. Stir to combine your sticky sauce. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Return the prawns to the pan and pour over the sticky sauce. Bring to the boil, then simmer until thickened, 1-2 mins.
Remove from the heat. Taste and add more salt, pepper or sugar if needed. Add a splash of water if it's a little thick.
Fluff up the rice with a fork, then share between your bowls.
Top with the sticky veg and prawns, spooning over the remaining sauce from the pan.
Finish with a sprinkle of spring onion.
Enjoy!
