Sweet Chilli Prawn Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs carrot
• 1bunch parsley
• 1clove garlic
• 150g peas
• 200g peeled prawns
• 100g sweet chilli sauce
• 10ml vegetable oil
• 23ml soy sauce
• 20g butter

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. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, bring a small saucepan of water to the boil for the peas. Halve the carrot lengthwise and thinly slice. Finely chop the parsley leaves and stems, keeping them separate. Crush or finely chop 1 garlic clove.
3. Step 3 — Cook peas and veggies
   Cook the peas in the pan of boiling water for 2 mins or until tender. Drain. Heat 2 tsp vegetable oil in a medium frypan over high heat. Stir-fry the carrot, parsley stems and garlic for 2-3 mins until the carrot is tender.
4. Step 4 — Stir-fry prawns
   Add the prawns to the carrot mixture and stir-fry for 2 mins. Add the sweet chilli sauce (see Make it yours) and 1½ tbs soy sauce, reduce the heat to medium and stir-fry for 1-2 mins until the prawns are sticky and cooked through.
5. Step 5 — Serve up
   Stir the peas, parsley leaves and 20g butter into the rice and season with salt and pepper. Divide the parsley rice and prawn stir-fry among bowls and enjoy!
6. Step 6 — Make it yours
   Sweet chilli sauce has a very mild chilli kick. We've suggested this amount for flavour, but if you prefer less heat or have little ones, reduce to taste.

Allergens

Sojabohnen, Milch, Crustacean