Chilli Ginger Prawns
with Pear Slaw & Crushed Peanuts
Fresh prawns are popping with ginger and chilli, spiced to your liking, in this bowl of sweet pear slaw to balance it out. To make dinner really standout, sprinkle over peanuts for a burst of nuttiness.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
pear
2
radish
2 clove
garlic
1
fresh chilli
1
carrot
1 packet
ginger paste
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains: Soy, Eggs; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
Japanese Dressing
(Contains: Soy, Sesame, Gluten(Wheat); May be present: Eggs, Fish)
Not included in your delivery
olive oil
½ tsp
brown sugar
½ tbs
soy sauce
(Contains: Gluten, Soy; )
1 tsp
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Thinly slice pear into wedges. Thinly slice radish. Finely chop garlic. Thinly slice fresh chilli (if using). Grate the carrot. • In a small bowl, combine garlic, ginger paste, the brown sugar, soy sauce, vinegar and half the chilli.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add chilli-ginger mixture and cook until fragrant, 1 minute.
• Meanwhile, combine shredded cabbage mix, carrot, pear, radish, garlic aioli and Japanese dressing in a large bowl. Season with salt and pepper.
• Divide pear slaw between bowls. • Top with chilli ginger prawns and remaining chilli. • Sprinkle over crushed peanuts to serve. Enjoy!
