Sticky Ginger Soy Glazed Prawns With Vegetable Fried Rice Recipe

About this recipe

Sticky Ginger Soy Glazed Prawns with Vegetable Fried Rice is a mouthwatering Chinese-inspired dinner that's packed with bold flavors and wholesome nutrition. Tender prawns are coated in a sweet and savory ginger soy glaze, creating a sticky and caramelized finish that pairs beautifully with the fragrant vegetable fried rice. The fried rice is loaded with crisp carrots, radish, and chayote squash, stir-fried to perfection and seasoned with aromatic spices. This dish is not only satisfying but also high in protein, making it ideal for muscle recovery and energy maintenance. With a prep and cook time of under 45 minutes, it's perfect for a weeknight meal or gym meal prep. Serve hot and enjoy the delightful mix of textures and flavors that make this dish a crowd-pleaser.

Ingredients

• 150G Itsu Tempura 6 Prawns
• 100G Ginger 100G
• NaN Tilda Long Grain Rice
• 100 g Yorkshire English Carrots 100G
• 100G Radish Kimchi, 100G
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 50G Black Garlic Cloves, 50G
• 270G Akagi Dried Udon Noodles, 270G
• - Biona Capers In Olive Oil
• - Amoy Dark Soy Sauce
• 250G Spanish Lemon Honey, 250G
• - Mama Sita'S Annatto Powder
• 1 Kg Egg Of The Sun - Miyazaki Mango - SPECIAL RESERVE, Pre- Order
• - Badshah Thandai Mix Masala
• - Maldon Sea Salt
• 200G Natco Coconut Flakes, 200G
• Bunch Spring Onion (Bunch)

Instructions

1. 1. Wash, peel, and thinly slice the carrots, radish, and chayote squash into small matchstick-sized pieces.
2. 2. Mince the garlic and ginger finely, and set them aside for sautéing.
3. 3. Cook the udon noodles as per the package instructions, drain, and set aside to cool slightly.
4. 4. Heat olive oil in a large skillet over medium heat, then add the prawns and cook for 3-4 minutes until pink and opaque.
5. 5. In a small bowl, mix soy sauce, honey, minced ginger, and Chinese Five Spice to create the glaze.
6. 6. Pour the glaze over the cooked prawns in the skillet, toss well, and cook for another 2 minutes until sticky and caramelized.
7. 7. In another pan, heat 1 tablespoon of olive oil over medium heat, then add garlic and sauté until fragrant.
8. 8. Add the chopped vegetables to the pan and stir-fry for 5 minutes until slightly softened but still crisp.
9. 9. Push the vegetables to one side of the pan, crack the eggs into the empty space, and scramble them until cooked.
10. 10. Add the cooked udon noodles to the vegetables and eggs, then sprinkle in the Shan Chinese Egg Fried Rice Spice Mix.
11. 11. Toss everything together evenly and season with Maldon Sea Salt and red pepper for flavor balance.
12. 12. Garnish the fried rice with chopped spring onions and serve alongside the sticky ginger soy prawns.