Ginger & Peanut Jumbo Prawns With Brown Rice
In this recipe, you'll be making a creamy coconut stock to cook your jumbo king prawns in before stirring through peanut butter with spicy sriracha sauce. You'll serve this over brown rice and spring greens before topping with toasted sesame seeds.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain, return it to the pot and keep covered until serving
Meanwhile, wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Tip: Cut the strips in half if they're really long!
Pat the sliced spring greens dry with kitchen paper
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the sliced spring greens with a pinch of salt and cook for 3-4 min or until tender with a bite
Once tender, transfer to a bowl and reserve the pan for later
Drain your jumbo prawns
Whilst the spring greens are cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Peel and finely chop (or grate) your garlic and peel and finely dice your shallot[s]
Chop your creamed coconut roughly if required
Dissolve your soy sauce and the chopped creamed coconut in 100ml [150ml] [200ml] boiled water – this is your coconut stock
Return the reserved pan to a medium heat with a drizzle of vegetable oil
Once hot, add the diced shallot, chopped ginger and garlic and cook for 2 min or until fragrant
Once fragrant, add the coconut stock and the jumbo prawns and bring to the boil over a high heat
Once boiling, reduce the heat to medium-high and cook for 7-8 min or until the prawns are cooked through
Meanwhile, add the cooked spring greens to the drained brown rice
Return the pot to a medium-low heat and cook for 1-2 min, gently stirring it together, or until the rice and spring greens are piping hot – this is your brown rice & greens
Once the prawns are cooked through, add your peanut butter and sriracha (can't handle the heat? Go easy!) to the pan and cook for a further 1 min – these are your ginger & peanut jumbo prawns
Serve the ginger & peanut jumbo prawns over the brown rice & greens
Garnish with your toasted sesame seeds
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, fish, gluten, mollusc, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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