Baja-Style Double Blackened Prawns

Name: Baja-Style Double Blackened Prawns with Garlic Rice & Aioli Walnut Slaw
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 apple; 1 packet Smokey Aioli; 1 packet Jasmine rice; 1 Celery; 1 packet Shredded Cabbage Mix; 1 sachet All-American Spice Blend; 400 g Peeled Prawns; 1.25 cup water; 1 drizzle olive oil; 40 g butter

with Garlic Rice & Aioli Walnut Slaw

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There’s a hint of smokiness in the air and it’s coming from these prawns, the All-American mild spice does wonders when cooked into prawns and served on top of a bed of rice. Not to mention, the smokey aioli tossed through the slaw. It’s a firestorm of flavour tonight!

Allergens:

Egg

•Soja

•Crustaceans

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

apple

1 packet

Smokey Aioli

1 packet

Jasmine rice

Celery

1 packet

Shredded Cabbage Mix

1 sachet

All-American Spice Blend

400 g

Peeled Prawns

Not included in your delivery

1.25 cup

water

1 drizzle

olive oil

40 g

butter

Nutrition Values

Calories539 kcal

Energy (kJ)2260 kJ

Fat13.6 g

of which saturates1.5 g

Carbohydrate57.6 g

of which sugars14.2 g

Dietary Fibre6.5 g

Protein33.9 g

Sodium2110 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, thinly slice apple and celery. • Roughly chop walnuts. • Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl.

• In a large bowl, combine All-American spice blend (see ingredients) and a drizzle of olive oil. • Add peeled prawns and toss to coat.

• When the rice has 5 minutes remaining, return the frying pan to medium-high heat. Heat remaining butter with a drizzle of olive oil. • Cook prawns in batches, tossing, until pink and starting to curl up, 3-4 minutes. Return all prawns to the pan. • In the last minute, add remaining garlic and cook until fragrant. Remove from heat.