Tropical Lemon Pepper Prawn Burger
with Aioli & Veggie Fries- Crustacean/Crustacé
- Eggs
- Gluten
- Milk
- Soy
- Peanuts
- Traces of Tree Nuts
- Sulphites
- Sesame
- May contain traces of allergens
Not only are we cheering for our favourite teams to take home a win, but we’re also cheering for zesty pepper prawns to win over our tastebuds. Go all out plating them up in a burger, slather in a tropical mango mayo and serve with crisp veggie fries. We think it’s truly a win-win night. *This recipe is under 650kcal per serving.*
Ingredients
2
potatoes
1
carrot
2 clove
garlic
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1 sachet
lemon pepper spice blend
2
Butter Burger Buns
(Contains: Eggs, Gluten, Milk, Soy; May be present: Peanuts, Tree Nuts, Sulphites, Sesame)
1 bag
Mixed Salad Leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into fries, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine peeled prawns, garlic, lemon pepper spice blend and a drizzle of olive oil. Set aside.
• When the fries have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Season to taste. • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second medium bowl, combine mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Spread both halves of burger buns with garlic aioli. Top with lemon pepper prawns and salad. • Serve with veggie fries. Enjoy!
