Mexican Popcorn Prawns & Garlic Rice

Name: Mexican Popcorn Prawns & Garlic Rice with Charred Corn-Tomato Salsa & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; clove garlic; 20 g butter; 1 packet basmati rice; 1.5 water; 1 tomato; 1 cucumber; 1 tin sweetcorn; 1 packet cornflour; 1 tbs plain flour; 1 drizzle white wine vinegar; 1 bag coriander; 1 packet Smokey Aioli; 1 packet Peeled Prawns; 1 sachet Mexican Fiesta spice blend

with Charred Corn-Tomato Salsa & Smokey Aioli

Get up to $175 off

Tonight’s prawns are really ‘popping off’ (please forgive the pun). A touch of heat and the fun of Mexican-inspired flavours and you’ve got prawns that will be popping with flavour (sorry we couldn’t help it). Fragrant garlic rice helps to balance with the smokey sweet corn and tomato salsa. It’s bound to be a pop-ular dish (okay we’re done now).

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

•Gluten

•Eggs

•Soy

•Crustacean/Crustacé

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 Time

DifficultyEasy

Ingredients

Serving amount

clove

garlic

1 packet

basmati rice

tomato

cucumber

1 tin

sweetcorn

1 packet

cornflour

1 bag

coriander

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 packet

Peeled Prawns

(Contains: Crustacean/Crustacé; )

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5

water

1 tbs

plain flour

(Contains: Gluten; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3011 kJ

Fat28.5 g

of which saturates7.9 g

Carbohydrate84.3 g

of which sugars6 g

Protein22 g

Sodium1615 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

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, roughly chop tomato and cucumber. Drain the sweetcorn.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Meanwhile, combine prawns, Mexican Fiesta spice blend, a pinch of salt and a drizzle of olive oil in a second medium bowl. Set aside.

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

• Add cornflour and the plain flour to the chicken and toss to coat. • Return frying pan to high heat with enough olive oil to coat the base of the pan. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Transfer to a paper towel-lined plate.

• Meanwhile, to the bowl with the corn, add tomato, cucumber and a drizzle of white wine vinegar and olive oil. • Season to taste and toss to combine.

• Divide garlic rice and charred corn-tomato salsa between bowls. • Top with Mexican popcorn prawns and dollop over smokey aioli. Tear over coriander to serve. Enjoy!