Hoisin King Prawns with Jasmine Rice, Mushrooms & Mangetout
Ready in about 30 minutes, this vibrant king prawns and jasmine rice dish is built for fat-loss phases — 404 kcal and 39g protein.
Ingredients
- 180g King Prawns
- 120g jasmine rice
- 80g mushrooms
- 80g mangetout
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
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1
Prep everything first: wash and trim the mushrooms and mangetout, then measure out the sauce ingredients.
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2
Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.
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3
Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.
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4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
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5
Meanwhile, steam or stir-fry the mushrooms and mangetout for 3-5 minutes until just tender with a little bite.
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6
Build the plate: jasmine rice first, then the veg and king prawns, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.