Chargrilled Asian Prawns

Name: Chargrilled Asian Prawns with Zesty Sweet Chilli Salad & Blackened Corn Cobs
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 cob corn; 1 lemon; 1 clove garlic; 1 carrot; 1 packet celery; 1 packet peeled prawns; 1 sachet asian bbq seasoning; 15 g butter; 1 packet sweet chilli sauce; 1 packet mixed salad leaves; 1 sachet crispy shallots

with Zesty Sweet Chilli Salad & Blackened Corn Cobs

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Barbeque season is upon us and we've got the perfect Asian-spiced prawns number to perk up your average steak dinner. With some charred corn cobs and a zesty sweet chilli salad, these sides are giving the steak a run for its money! If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•BBQ Friendly

Allergens:

Crustaceans

•Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 cob

corn

lemon

1 clove

garlic

carrot

1 packet

celery

1 packet

peeled prawns

(Contains: Crustaceans;)

1 sachet

asian bbq seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

sweet chilli sauce

1 packet

mixed salad leaves

1 sachet

crispy shallots

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)1583 kJ

Calories378 kcal

Fat19 g

of which saturates8 g

Carbohydrate38.3 g

of which sugars23.7 g

Dietary Fibre12.2 g

Protein21.1 g

Sodium1334 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Lid

Cooking Steps

• Preheat BBQ to high heat. Halve corn cob and lemon. Finely chop garlic. Using a vegetable peeler, peel carrot into ribbons. Finely chop celery. • To a medium bowl, add peeled prawns, Asian BBQ seasoning and a drizzle of olive oil. Toss to coat. • In a small heatproof bowl, combine garlic and the butter. Microwave in 10 second bursts, until melted.

• When BBQ is hot, grill prawns until pink and starting to curl up, 2-3 minutes each side. Transfer to a plate.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

• Meanwhile, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Brush corn cobs with garlic butter and season with salt and pepper.

NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Cover to keep warm.

• While prawns are resting, grill lemon, cut side down, until charred, 2-3 minutes.

No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.

• In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. • Add celery, carrot, and mixed salad leaves. Toss to coat and season to taste.

• Divide Vietnamese BBQ prawns, zesty sweet chilli salad and grilled corn cobs between plates. • Sprinkle with crispy shallots. Serve with the remaining charred lemon. Enjoy!