Ultimate Kung Pao Style Prawns and Jasmine Rice
with Sugar Snaps, Spring Onion and Cashew Nuts
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
Jasmine Rice
50 grams
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
225 grams
King Prawns
(Contains Crustaceans)
2 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
15 grams
Ginger Puree
100 grams
Szechuan Paste
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
150 grams
Tenderstem Broccoli
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, 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.
Drain the prawns.
Return the (now empty) frying to pan to a 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. The prawns are cooked when pink on the outside and opaque in the middle.
While the prawns fry, peel and grate the garlic (or use a garlic press).
Trim and thinly slice the spring onion.
Add the garlic, sugar snaps, ginger puree and half of the spring onion to the prawns and fry until fragrant, 1 min.
Stir the Szechuan sauce, 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.
Stir the honey and toasted cashews into the sauce.
Taste and season with salt and pepper. Add a splash of water if it's a little too thick.
Fluff up the rice with a fork.
Share the rice between your serving bowls.
Spoon over the Kung Pao style prawns.
Sprinkle over the sesame seeds and remaining spring onion.
Enjoy!
