Chilli cashew prawns

Together, chilli, prawns, and cashews create a dinner that will never go amiss!

Ingredients for two people

150 g	rice
1 tbs	vegetable oil
1	long red chilli,  de-seeded (optional)
1	garlic clove, crushed
1 tbs	ginger, small knob grated
1 tbs	soy sauce
300 g	prawns, defrosted & rinsed
100 g	snow peas, topped and tailed
1/2	basil bunch, leaves removed & sliced
40 g	cashew nuts

Hellofresh recipe

For the rice

Bring a large pot of salted water to boil. Add the rice and cook for 8-10 minutes or until the rice soft. Drain.

For the prawns

Combine the oil, chilli, garlic, ginger and soy sauce in a bowl and mix well. Add the prawns and cover with the marinade. Allow to stand for 10 minutes.

Heat a wok or large pan over a high heat. Add the prawns and snow peas and cook for 3 – 4 minutes or until cooked through. Remove from heat. Stir in the basil and cashew nuts until warmed through.

To serve

Divide rice between bowls and serve your chilli cashew prawns on top and enjoy!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Caramelised eschallot risotto

Risotto is always a dinner winner- sure to please even the fussiest meat eaters!

Ingredients for two people

6	eschallots, peeled & halved
2 tbs	olive oil
3 tbs	red wine vinegar (or balsamic)
20 g	vegetable stock
1 tbs	butter
2	garlic cloves, crushed
200 g	arborio rice
2	zucchini, diagonally sliced
1	lemon, juiced

Hellofresh recipe

For the risotto

Pre-heat the oven to 200C. In a small bowl coat the whole eschallots with oil, red wine vinegar, and season with salt and pepper. Place on a baking tray and put on the top shelf of the oven for 25 minutes or until golden brown.

Dissolve every 20g of vegetable stock into 1 litre of boiling water and leave aside. Heat the butter and some oil in a pan over medium-high heat, add the garlic and cook for 1 minute. Add the risotto rice for 2 minutes until well coated. Add a ladle of stock to the rice and stir until the liquid absorbs. Repeat this process until all stock has been used or the rice is al dente.

When you have 2-3 ladies left of the stock liquid add the zucchini and cook until the stock is used up and the rice is soft and sticky (if it is still a little chewy, add a ladle of boiling water). Add the caramelised eschalotts and warm through.

To serve

Serve with a squeeze of lemon and grated parmesan.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au