Honey Prawns with Asian Greens and Jasmine Rice

In a pot, combine the jasmine rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Cut carrot into thin rounds, peeling is optional. Peel and mince garlic. Separate the leaves of the pak choy and wash well to remove grit. Trim snow peas and remove tough strings. Remove the root from the spring onion and slice, keeping the white and green parts separate.

Heat a frying pan over a medium high heat. Add a drizzle of olive oil and when it's hot add the carrot and white part of the spring onion, cook for 2 minutes. Add the pak choy and snow peas and season well with salt and pepper. Stir fry for 2-3 minutes. Remove from the pan to a plate and keep warm.

Pat dry the prawns and place in a bowl along with the cornflour. Toss to coat the prawns with the cornflour. Add more oil to the frying pan used in step 3 and when hot add the garlic. Cook for 30 seconds then add the prawns. Cook for 2-3 minutes until the prawns start to go pink and opaque.

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.

Add the honey and oyster sauce to the frying pan along with 3/4 cup of water. Stir and simmer the sauce. Add the veg back to the pan and cook for 2 minutes until sauce thickens slightly.

Divide rice between serving plates and top with honey prawn stir fry. Scatter sesame seeds over the prawns and garnish with the green part of the spring onions.

In a pot, combine the jasmine rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Cut carrot into thin rounds, peeling is optional. Peel and mince garlic. Separate the leaves of the pak choy and wash well to remove grit. Trim snow peas and remove tough strings. Remove the root from the spring onion and slice, keeping the white and green parts separate.

Heat a frying pan over a medium high heat. Add a drizzle of olive oil and when it's hot add the carrot and white part of the spring onion, cook for 2 minutes. Add the pak choy and snow peas and season well with salt and pepper. Stir fry for 2-3 minutes. Remove from the pan to a plate and keep warm.

Pat dry the prawns and place in a bowl along with the cornflour. Toss to coat the prawns with the cornflour. Add more oil to the frying pan used in step 3 and when hot add the garlic. Cook for 30 seconds then add the prawns. Cook for 2-3 minutes until the prawns start to go pink and opaque.

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.

Add the honey and oyster sauce to the frying pan along with 1 cup of water. Stir and simmer the sauce. Add the veg back to the pan and cook for 2 minutes until sauce thickens slightly.

Divide rice between serving plates and top with honey prawn stir fry. Scatter sesame seeds over the prawns and garnish with the green part of the spring onions.