Sticky Peanut Prawns with Speedy Brown Rice & Broccoli

Serving size

1 person 2 people 4 people

Ingredients

2 pepper
1 head of broccoli
400 x king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
60g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
25g honey
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
1 unwaxed lime
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)

Allergens

Contains: Crustaceans, Peanuts, Soya

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	431Kcal
	401kJ	1802kJ
Fat	3.2g	15g
of which saturates	0.5g	2.3g
Carbohydrates	11g	48g
of which sugars	2.5g	11g
Protein	6.3g	28g
Salt	0.58g	2.6g
Fibre	2.1g	9.4g

Back

Ready in 20 High protein Low sat fat Family-friendly

Sticky Peanut Prawns with Speedy Brown Rice & Broccoli

Prep time: 10 mins

Total time: 20 mins

Cuisine: Asian

Food group: Shellfish

Hungry kids? This family favourite is ready in 20 minutes. Nutty peanut butter creates a creamy sauce that’s big on flavour but gentle enough for younger taste buds. With responsibly-sourced king prawns and fluffy speedy rice and vibrant broccoli on the side, it’s a delicious family meal that’s low on effort. Plus, peppers can be served on the side as crunchy crudités.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out 2 large frying pans, a measuring jug & a sieve

Prep the veg & sizzle

Thinly slice the peppers. Cut the broccoli into small florets. Drain the prawns
Heat a large frying pan with 2 tsp oil on high heat. Once hot, add the pepper and prawns and cook for 6 mins, until the prawns are cooked through (make it kid friendly: serve the peppers as crunchy crudités on the side). Season with salt and pepper

Mix the peanut sauce & cook the broccoli

Meanwhile, in the jug, combine 200ml hot water with the peanut butter. Mix until smooth, then stir in the tamari, honey, ginger & garlic paste and the juice from the lime
Add the broccoli to the saucepan and boil for 3-4 mins, until cooked, then drain

Simmer & heat the rice

Add the curry powder (use less for a milder flavour) to the prawn pan, toss to coat and cook for another 1 min
Pour in the peanut sauce and stir to combine. Simmer for 2-3 mins, until hot and thickened. Season with salt and pepper
Heat the other large 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

Plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
Serve the peanut prawns into bowls, with the rice and broccoli alongside