with fragrant rice and charred carrot
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Breadcrumbs
1 pack(s)
Carrot
1 unit(s)
Scallion
2 unit(s)
Cucumber
1 unit(s)
Soy Sauce
1 sachet(s)
Aioli
2 sachet(s)
Jasmine Rice
150 grams
Prawns
160 grams
Onion
1 unit(s)
Szechuan Paste
75 grams
Vegetable Gyoza
10 unit(s)
Salt
0.25 tsp
Oil
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Pat the prawns dry with kitchen paper, transfer to a bowl and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Toss with half the aioli then coat with the breadcrumbs.
- Place the prawns on a lined baking tray.
- Drizzle over some oil and cook in the oven for 8-10 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Meanwhile, trim the carrot then chop into batons.
- Halve, peel and chop the onion into small pieces.
- Trim the cucumber and halve lengthways. Thinly slice widthways.
- Trim and thinly slice the scallion. Separate the green portions from the white.
- Mix the szechuan sauce with remaining aioli.
- Place a pan over medium-high heat with a drizzle of oil. Add the gyoza and fry until golden on the bottom (do not shift to avoid tearing), 4-6 mins. Add a splash of water, cover and cook for 2-3 mins more. Remove once cooked.
- Return the pan to high heat with a drizzle of oil.
- Once hot, fry the carrot and onion until tender, 4-5 mins.
- Add soy sauce and the whites of the scallion and cook for 1-2 mins.
- Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
- Fluff up the rice with a fork and divide between bowls.
- Top with gyoza, crispy prawns, fried veg and sliced cucumber.
- Finish with a drizzle of szechuan aioli and a sprinkling of green scallion.
4212
kJ
Energy (kJ)
1007
kcal
Energy (kcal)
46.4
g
Fat
5.5
g
of which saturates
120
g
Carbohydrate
19.1
g
of which sugars
9.1
g
Dietary Fiber
31.9
g
Protein
0
mg
Cholesterol
7.41
g
Salt
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
with crispy homemade chips
