Sweet Chilli Prawn Stir-Fry

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

olive oil

4 clove garlic

40 g butter

1 cup basmati rice

1 1/2 cup water (for the rice)

2 carrot

2 zucchini

1 bag green beans

1/4 cup oyster sauce

2 tbsp sweet chilli sauce

1 tbsp soy sauce

1/4 cup water (for the sauce)

1 packet ginger paste

1 packet prawns

1 packet crispy shallots

Directions

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic, until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, thinly cut carrot and zucchini into half-moons. • Trim and halve green beans.

• In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce and the water (for the sauce). Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry carrot, zucchini and green beans, tossing, until tender, 3-4 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Return the veggies to the pan, add sweet chilli mixture and toss until thickened, 1-2 minutes.

• Divide garlic rice between bowls. • Top with sweet chilli prawn stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!

Nutrition

• Serving Size: 493
• Total Fat: 15.3 g
• Saturated Fat: 7.7 g
• Sodium: 2254 mg
• Total Carbohydrate: 83.6 g
• Total Sugars: 18.2 g
• Protein: 23.9 g