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).
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
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
• 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!