Creepy Caribbean Prawns & Roasted Potato

Name: Creepy Caribbean Prawns & Roasted Potato with Cursed Corn Slaw & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: packet Smokey Aioli; 1 Avocado; 1 tin Sweetcorn; 1 packet baby leaves; 1 packet Slaw Mix; 2 packet Potato; 1 Lemon; 1 sachet Mild Caribbean Jerk Seasoning; 200 g Peeled Prawns; 1 drizzle olive oil

with Cursed Corn Slaw & Smokey Aioli

Get up to $175 off

Did you hear that? Something just made a noise that sounds oddly like a rumbling stomach. it's best to offer this hungry beast a creamy and charred corn slaw with some crisp roast potatoes. If that isn't enough, we heard it's favourite is prawn with a startling Caribbean jerk seasoning. That should placate any hungry beast at your table.

Allergens:

Mustard

•Soy

•Eggs

•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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

packet

Smokey Aioli

(Contains: Mustard, Soy, Eggs; )

Avocado

1 tin

Sweetcorn

1 packet

baby leaves

1 packet

Slaw Mix

2 packet

Potato

Lemon

1 sachet

Mild Caribbean Jerk Seasoning

200 g

Peeled Prawns

(Contains: Crustaceans; )

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories375 kcal

Energy (kJ)1570 kJ

Fat16.4 g

of which saturates2.3 g

Carbohydrate29.4 g

of which sugars11.9 g

Dietary Fibre9.3 g

Protein19.4 g

Sodium1400 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

•Baking Paper

•Large Frying Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• While the potato is roasting, drain the sweetcorn. Cut lemon into wedges. • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add peeled prawns and toss to coat.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return the pan to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!

• While the prawns are cooking, slice avocado in half, scoop out flesh and roughly chop. • Add slaw mix to the bowl of charred corn, along with avocado, half the smokey aioli and a generous squeeze of lemon juice. Season and toss to combine.