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Black Bean Tiger Prawns with Sticky Aubergine Rice
Golden gooey aubergine, roasted with honey and tamari. Responsibly-sourced tiger prawns sizzled with sticky black bean paste, honey, tamari and vinegar. Vibrant tenderstem on the side for nutrients. The big flavours of this dish are impossible to resist.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp cornflour
- 200g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 1 aubergine
- 1 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 3 spring onion
- 25g honey
- 180g Tenderstem broccoli
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 572
Protein: 36g
Carbs: 54g
Fat: 25g
Ingredients
- 100g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 1 tbsp cornflour (use half)
- 25g honey (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 aubergine (use half)
- 1 tbsp black bean paste (use half) (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 3 spring onion
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 180g Tenderstem broccoli (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
Nutritional Information
Calories: 688
Protein: 36g
Carbs: 54g
Fat: 37g
Black Bean Tiger Prawns with Sticky Aubergine Rice
Golden gooey aubergine, roasted with honey and tamari. Responsibly-sourced tiger prawns sizzled with sticky black bean paste, honey, tamari and vinegar. Vibrant tenderstem on the side for nutrients. The big flavours of this dish are impossible to resist.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out 2 medium frying pans, a measuring jug & a small bowl
Prep the veg & grill the aubergine
- Dice the aubergine into 1cm chunks
- Add the aubergine to the foil-lined baking tray, toss with 2 tsp oil and a pinch of salt. Grill for 7 mins
- Meanwhile, trim the tenderstem. Thinly slice the spring onions, keeping the green and white parts separate
Make the glaze & add the tenderstem
- In the small bowl, combine the honey, tamari and 2 tsp oil. After 7 mins of grilling, spoon half the glaze over the aubergine. Add the tenderstem to the tray, drizzle with 1 tsp oil. Grill for another 8-9 mins
- Mix the cornflour and vinegar into the remaining glaze and set aside
Get the prawns on
- Heat a medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the prawns and spring onion whites and cook 2 mins
- Add the Asian paste and black bean paste, then cook for a further 2 mins
- Pour the remaining glaze over the prawns and add 100ml water (50ml for 1 person). Simmer for 7 mins, until the sauce is thick and glossy, and the prawns are pink and cooked through. Season with pepper
Make the sticky aubergine rice
- Meanwhile, heat the other frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Stir the sticky glazed aubergine into the rice. Season with salt and pepper
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the black bean prawns between bowls, with the tenderstem and sticky aubergine rice alongside. Garnish with the spring onion greens
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