with marinated radish and cucumber
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Tofu
180 grams
Hoisin Sauce
2 sachet(s)
Cucumber
1 unit(s)
Radish
125 grams
Sweet Asian Sauce
2 sachet(s)
Leek
1 unit(s)
Thai Style Spice Mix
2 sachet(s)
Sesame Seeds
10 grams
Prawns
160 grams
Black Garlic Paste
20 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Rinse the rice to remove excess starch.
- Boil a large pot of salted water for the rice.
- Add the rice and cook for 12-15 mins.
- Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.
- Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Place a pan over high heat with a good glug of oil.
- Once hot, fry the prawns, tofu and leek with Thai spice until slightly crispy, 7-9 mins. Shift frequently to ensure it doesn't burn. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the black garlic paste, 50ml water (per 2P) and hoisin sauce and allow to warm through.
- Add another splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
- Trim and roughly chop the cucumber and radish.
- Mix with the sweet Asian sauce in a bowl.
- Season to taste with salt and pepper.
- Divide the rice between bowls.
- Arrange the marinated cucumber, radish and black garlic hoisin prawns and tofu on top.
- Scatter the sesame seeds over the finished dish.
2938
kJ
Energy (kJ)
702
kcal
Energy (kcal)
15.4
g
Fat
2.4
g
of which saturates
109.2
g
Carbohydrate
29.8
g
of which sugars
31.7
g
Dietary Fiber
39.1
g
Protein
0
mg
Cholesterol
6.65
g
Salt
