Korean-Style Prawns & Charred Corn Slaw

Name: Korean-Style Prawns & Charred Corn Slaw with Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 1 tin Sweetcorn; packet Cornflour; 1 Celery; 1 packet Sriracha; Korean Stir-Fry Sauce; 1 Spring Onion; 1 Carrot; 2 Garlic; 1 packet Shredded Cabbage Mix; 200 g Peeled Prawns

with Sriracha Mayo

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If you’re having crispy, flavour-packed prawns then you will need a handy-dandy slaw to go with them. A charred corn slaw, drizzled in a punchy sriracha mayo and tossed through with veggies and spring onion is the perfect slaw for the job. It’s a winning combination!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Allergens:

Wheat

•Gluten

•Sesame

•Soy

•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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

packet

Cornflour

Celery

1 packet

Sriracha

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

Korean Stir-Fry Sauce

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

Spring Onion

Carrot

Garlic

1 packet

Shredded Cabbage Mix

200 g

Peeled Prawns

(Contains: Crustaceans; )

Nutrition Values

Calories310 kcal

Energy (kJ)1300 kJ

Fat12.1 g

of which saturates1 g

Carbohydrate24.1 g

of which sugars17.3 g

Dietary Fibre5.2 g

Protein17.4 g

Sodium1750 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

• Finely chop garlic. • Thinly slice celery and spring onion. • Grate carrot (see ingredients). • Drain sweetcorn. • In a medium bowl, combine peeled prawns, garlic and a drizzle of olive oil. Set aside.

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

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

• Add cornflour and the plain flour to the bowl of prawns and toss to coat. • Return the frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, dust off any excess flour from prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes. • Transfer to a paper towel-lined plate.

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • Add Korean stir-fry sauce and a splash of water, and cook, stirring, until heated through, 1 minute.

• Meanwhile, add shredded cabbage mix to the charred corn, along with carrot, celery, the sesame oil and a drizzle of vinegar. Season with salt and pepper and set aside. • In a small bowl, combine sriracha and mayonnaise. Season to taste.

• Divide charred corn slaw between bowls and top with prawns. • Spoon Korean sauce over the prawns. • Drizzle with sriracha mayo and garnish with spring onion to serve. Enjoy!