Spicy Korean Prawn Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1clove garlic
• 2pcs spring onion
• 1pcs capsicum
• 1pcs carrot
• 200g Chinese cabbage
• 30g Korean chilli paste
• 10ml sesame oil
• 20ml mirin
• 200g peeled prawns
• 10g toasted sesame seeds
• 15ml soy sauce
• 10ml white vinegar
• 5ml sugar
• 15ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Thinly slice the spring onions. Thinly slice the capsicum. Halve the carrot lengthwise, then thinly slice on an angle. Thinly slice the cabbage.
3. Step 3 — Make stir-fry sauce
   Combine the garlic, chilli paste, sesame oil, 2 tsp mirin*,3 tsp soy sauce, 2 tsp white vinegar and 1 tsp sugar in a bowl.
4. Step 4 — Stir-fry prawns
   Heat 2 tsp oil in a medium deep frypan over high heat. Stir-fry the prawns and half the spring onion for 2-3 mins until the prawns are just cooked through. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the capsicum and carrot for 3 mins. Add the cabbage and stir-fry for 1 min or until the vegetables are tender.
6. Step 6 — Finish stir-fry and serve
   Add the prawn mixture and stir-fry sauce to the vegetables and stir-fry for 1 min or until the sauce is slightly reduced. Fluff the rice with a fork. Divide the rice and prawn stir-fry among bowls. Scatter over the sesame seeds and remaining spring onion to serve.

Allergens

Soy, Gluten, Wheat, Sesame, Crustacean