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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking
What you'll need
Olive oil | Salt | Black pepper | Measuring jug | Cooking pot | Chopping board | Knife | Cooking pan | Small bowl | Fork.
Cooking Instructions
Ingredients
Step 5 : Make the Salad
Dice tomato and cucumber, mix in a bowl with white balsamic vinegar, pepper, and salt.
10 g Garlic
7 g Ginger
7 g Spring Onion
7 g Coriander Leaves
65 g Lime
200 g Jasmine Rice
400 ml Water for Rice
300 g Shrimp
10 ml Toasted Sesame Oil
150 ml Water
60 g Tomato Ketchup
20 ml Soy Sauce
8 g Brown Sugar
2 g White Sesame Seeds
20 ml White Balsamic Vinegar
120 g Fresh Tomato
120 g Cucumber
Allergens
Step 1 : Prep the Ingredients
Peel and chop garlic and ginger. Trim and chop the spring onion and coriander. Zest the lime and squeeze.
Nutritional Information
Energy (kJ/kcal)
625
Protein (g)
43
Carbohydrates (g)
103
Fibers (g)
6
Sugar
13
Fats (g)
10
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Sauté the Prawns
Heat oil in a pan, sear prawns for 1-2 minutes, then set aside.
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Step 2 : Cook the Rice
Wash rice thrice, then sauté half the garlic in a pot, add rice, water, salt, and lime zest. Cook uncovered for 1-3 minutes, cover, and simmer for 12 minutes.
Step 4 : Make the Sauce
Add sesame oil, remaining garlic, and ginger to the pan. Cook briefly, then add water, ketchup, soy sauce, and sugar. Simmer until thickened. Return prawns, add most spring onions, toss until coated and reduced.
Step 6 : Serve and Enjoy!
Add lime juice and coriander to the rice. Serve rice with garlic prawns, garnish with spring onion, sesame seeds, and a side salad.
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