Creepy Caribbean Prawns & Roasted Potato
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Creepy Caribbean Prawns & Roasted Potato

Creepy Caribbean Prawns & Roasted Potato

with Cursed Corn Slaw & Smokey Aioli

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.

Tags:
Kid Friendly
Bestseller
Allergens:
Crustacean/Crustacé
Egg
Soy

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 tin

sweetcorn

½

lemon

1 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

1 sachet

Mild Caribbean Jerk Seasoning

1

avocado

1 bag

Slaw Mix

1 bag

baby spinach leaves

1 packet

Smokey Aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)2892 kJ
Fat44.2 g
of which saturates5.2 g
Carbohydrate48.8 g
of which sugars20.9 g
Protein23.1 g
Sodium1968 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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

• Divide Caribbean prawns, roasted potato and charred corn slaw between plates. • Serve with remaining smokey aioli. Enjoy!

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