Name: [Carb Smart] NZ Vietnamese Ginger Lemongrass Fried Chicken, Prawn & Mint Salad Bowl with Crushed Peanuts & Mayonnaise
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Cornflour; 1 packet Mint; 320 g Chicken Breast; 1 Cucumber; 1 packet Mixed Salad Leaves; 1 packet Shredded Cabbage Mix; 1 packet Soy Sauce Mix; 1 packet Crushed Peanuts; 1 packet Ginger & Lemongrass Paste; 200 g Peeled Prawns

HelloFresh

Recipes

Vietnamese Recipes

[Carb Smart] NZ Vietnamese Ginger Lemongrass Fried Chicken, Prawn & Mint Salad Bowl

with Crushed Peanuts & Mayonnaise

Get up to $175 off

Tags:

Under 30g carbs

Allergens:

Wheat

•Gluten

•Soy

•Peanuts

•Crustaceans

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Cornflour

1 packet

Mint

320 g

Chicken Breast

Cucumber

1 packet

Mixed Salad Leaves

1 packet

Shredded Cabbage Mix

1 packet

Soy Sauce Mix

(Contains: Wheat, Gluten, Soy; )

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )

1 packet

Ginger & Lemongrass Paste

(May be present: Almond, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Fish, Eggs. )

200 g

Peeled Prawns

(Contains: Crustaceans; )

Nutrition Values

Calories511 kcal

Energy (kJ)2140 kJ

Fat20.4 g

of which saturates2.8 g

Carbohydrate18.6 g

of which sugars5.8 g

Dietary Fibre4.5 g

Protein56.1 g

Sodium1490 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.

Cooking Steps

• Slice cucumber into half-moons. Pick and thinly slice mint leaves. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine ginger & lemongrass paste (see ingredients), chicken and a drizzle of olive oil.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, to the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

• Meanwhile, in a large bowl, combine cucumber, mint, shredded cabbage mix, mixed salad leaves, soy sauce mix and a drizzle of vinegar and olive oil. Season with pepper.

• Divide mint salad between bowls. • Top with Vietnamese ginger lemongrass fried chicken and prawns. • Garnish with crushed peanuts. Drizzle over mayonnaise to serve. Enjoy!