VH Sweet and Sour Shrimp Spring Roll Surprise
with Garlicky Jasmine Rice
Savour the flavours of our shrimp spring roll-inspired rice bowl, featuring plump shrimp, crunchy vegetables, and fragrant herbs atop a bed of fluffy rice. Topped with crunchy peanuts and drizzled with tangy VH sweet and sour sauce, it's a vibrant and satisfying dish that tantalizes the taste buds with every forkful.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
Ā¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Gluten)
113 g
Sugar Snap Peas
170 g
Coleslaw Cabbage Mix
Ā½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Mustard, Sesame, Milk, Egg, Wheat)
4 tbsp
Ginger Sauce
(Contains: Wheat, Soy May contain traces of: Fish, Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Gluten)
2 unit(s)
Green Onion
2 unit(s)
Garlic, cloves
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then mince or grate garlic.
- Thinly sliced green onions, separating whites and green parts.
- Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, green onion whites and rice.
- Cook, stirring often, until garlic is fragrant, 1 min.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Drain, rinse, then pat shrimp dry with paper towels.
- Add shrimp , 2 tbsp (4 tbsp) VH sweet and Sour Sauce and half the ginger sauce to a medium bowl.
- Season with salt, then toss to coat. Set aside.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then snap peas and cole slaw. Cook stirring often until veggies are tender crisp, 4-5 min.
- Add soy and remaining ginger sauce. Stir to coat.
- Transfer veggies to a large bowl. Set aside.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Meanwhile, heat a small pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Fluff rice with a fork then season with salt.
- Divide rice between bowls, then top with veggies, shrimp and peanuts.
- Sprinkle remaining green onions over top.
- Drizzle as much VH Sweet and Sour sauce over top as desired.
