Creamy Garlic Prawns with Jasmine Rice, Pak Choy and Snow Peas

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice, cover and reduce heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Trim and de-string snow peas, then set aside. Trim the base of the pak choy and separate into individual leaves. Boil kettle for step 5.

Tip! Taste the rice, if it is still too firm, add a few more tablespoons of water.

Peel and thinly slice garlic. Heat a large non-stick pan on low-medium heat. Add butter and the sliced garlic. Gently fry garlic in the foamy butter.

Combine the stock cream and mustard powder (to taste) and stir to prevent lumps, add to the pan with the garlic butter then simmer gently for about 2-3 minutes until the sauce reaches a creamy consistency. Season with salt and pepper to taste. Mix well to combine.

Increase the heat of the pan to medium. Pat prawns dry with a paper towel. Add the prawns, simmer until they change colour, about 3-4 minutes. Season to taste.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

To a bowl add snow peas and cover with boiling water. Blanch for about 3 minutes, until bright green. Drain. Heat a frying pan on a medium high heat and add a drizzle of oil. Stir fry the pak choy leaves for 1-2 minutes, add in the snow peas and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

Fluff finished rice with a fork. Divide rice, creamy garlic prawns and greens between plates. Sprinkle over chopped parsley. Enjoy!

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice, cover and reduce heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Trim and de-string snow peas, then set aside. Trim the base of the pak choy and separate into individual leaves. Boil kettle for step 5.

Tip! Taste the rice, if it is still too firm, add a few more tablespoons of water.

Peel and thinly slice garlic. Heat a large non-stick pan on low-medium heat. Add butter and the sliced garlic. Gently fry garlic in the foamy butter.

Combine the stock cream and mustard powder (to taste) and stir to prevent lumps, add to the pan with the garlic butter then simmer gently for about 2-3 minutes until the sauce reaches a creamy consistency. Season with salt and pepper to taste. Mix well to combine.

Increase the heat of the pan to medium. Pat prawns dry with a paper towel. Add the prawns, simmer until they change colour, about 3-4 minutes. Season to taste.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

To a bowl add snow peas and cover with boiling water. Blanch for about 3 minutes, until bright green. Drain. Heat a frying pan on a medium high heat and add a drizzle of oil. Stir fry the pak choy leaves for 1-2 minutes, add in the snow peas and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

Fluff finished rice with a fork. Divide rice, creamy garlic prawns and greens between plates. Sprinkle over chopped parsley. Enjoy!