Creamy Prawn Brioche Roll & Kūmara Rounds

Name: Creamy Prawn Brioche Roll & Kūmara Rounds with Pickled Cucumber & Sriracha
Total time: 30 min
Yield: 2
Ingredients: 1 olive oil; white wine vinegar; butter; 2 Kumara; 1 Lemon Pepper Seasoning; 1 Cucumber; 1 Cos Lettuce; 1 Parsley; 1 Lemon; 1 Peeled Prawns; 1 Dill & Parsley Mayonnaise; 1 Sriracha; 1 Brioche Hotdog Buns

with Pickled Cucumber & Sriracha

Get up to $175 off

Buttery brioche rolls stuffed with juicy prawns—yes, please! Paired with tangy pickled cucumber, a spicy kick of sriracha and a side of golden kūmara, this dish is a flavour-packed seafood-lover’s dream. Sweet, savoury, and just the right amount of heat—every bite is pure indulgence!

Allergens:

Milk

•Crustacean/Crustacé

•Egg

•Soja

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

Kumara

Lemon Pepper Seasoning

Cucumber

Cos Lettuce

Parsley

Lemon

Peeled Prawns

Dill & Parsley Mayonnaise

Sriracha

Brioche Hotdog Buns

Not included in your delivery

olive oil

white wine vinegar

butter

Nutrition Values

Energy (kJ)3468 kJ

Calories829 kcal

Fat45.4 g

of which saturates16.3 g

Carbohydrate72.3 g

of which sugars28.3 g

Dietary Fibre10.3 g

Protein26.4 g

Sodium1712 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

• Preheat oven to 240°C/220°C fan-forced. • Cut kumara into 0.5cm-thick rounds. • Place kumara on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper spice blend, season with pepper and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the sweet potato between two trays.

• Meanwhile, thinly slice cucumber into rounds. Trim end of baby cos lettuce and separate leaves (see ingredients). Roughly chop parsley. Slice lemon into wedges. • In a medium bowl, combine the white wine vinegar, a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

• When kumara has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Transfer cooked prawns onto a chopping board, then roughly chop. Allow to cool slightly

• In a medium bowl, combine dill & parsley mayonnaise, a generous squeeze of lemon juice, sriracha and parsley. • Add prawns, tossing to coat. Season with salt and pepper.

• Slice brioche hotdog buns in half lengthways. • Wipe out frying pan and return to medium heat with the butter. Toast bread, open side down, until golden, 1-2 minutes.

• Drain pickled cucumber. • Assemble rolls with some pickled cucumber, cos and prawn mixture. • Divide creamy prawn brioche rolls between plates. Serve with scalloped kumara and any remaining lemon wedges. Enjoy!