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 packet Smokey Aioli; 1 Tomato; 1 tin Sweetcorn; 1 sachet Coriander; 200 g Peeled Prawns; Mixed Salad Leaves; 1 sachet Mexican Fiesta Spice Blend; 1 packet Basmati Rice; 1 packet Cornflour; 1 drizzle olive oil; 20 g butter; 1.5 cup water; 1 tbs plain flour; 1 drizzle white wine vinegar

with Charred Corn-Tomato Salsa & Smokey Aioli

Get up to $175 off

Tonight’s prawns is really ‘popping off’ (please forgive the pun). A touch of heat and fun Mexican-inspired flavours come together to create prawns that will be popping with flavour (sorry we couldn’t help it). Add some garlic rice and a smokey sweetcorn and tomato salsa and it’s bound to be a pop-ular dish (okay we’re done now).

Tags:

Spicy

Allergens:

Eggs

•Soy

•Crustaceans

•Milk

•Gluten

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

1 packet

Smokey Aioli

Tomato

1 tin

Sweetcorn

1 sachet

Coriander

200 g

Peeled Prawns

Mixed Salad Leaves

1 sachet

Mexican Fiesta Spice Blend

1 packet

Basmati Rice

1 packet

Cornflour

Not included in your delivery

1 drizzle

olive oil

20 g

butter

1.5 cup

water

1 tbs

plain flour

1 drizzle

white wine vinegar

Nutrition Values

Calories686 kcal

Energy (kJ)2870 kJ

Fat25.7 g

of which saturates7.7 g

Carbohydrate84.9 g

of which sugars7.8 g

Dietary Fibre2.9 g

Protein22.5 g

Sodium1350 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. • 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 water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, roughly chop tomato and baby spinach leaves. Drain sweetcorn.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Meanwhile, combine Mexican Fiesta spice blend, a pinch of salt and a drizzle of olive oil in a second medium bowl. Add peeled prawns and toss to coat. Set aside. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

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

• Meanwhile, to the bowl of charred corn, add tomato, baby spinach 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 of smokey aioli. Tear over coriander to serve. Enjoy!