Prawn & Sweet Potato Bites
with Garden Salad & Herby Mayo
- Wheat
- Gluten
- Crustaceans
- Soy
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Wheat
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Calling all little chefs to get to crumbing these tasty chicken fingers. tonight's panko-crumbed chippies are a stellar match with roasted sweet potatoes sprinkled with our rich and savoury garlic and herb seasoning. Serve with an easy garden salad for extra texture and our must-try dill and parsley mayo for dipping.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 sachet
Chicken Salt
(Contains: Soy; May be present: Gluten, Wheat.)
1
Cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Garlic & Herb Seasoning
2
Sweet Potato
1
Tomato
1 packet
Mixed Salad Leaves
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks.
• Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the seasoning and tossing the sweet potato!
• Meanwhile, thinly slice cucumber into rounds. • Thinly slice tomato into wedges.
• 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 to a bowl.
• In a medium bowl, combine mixed salad leaves, cucumber, tomato and a drizzle of balsamic vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the salad!
• Divide prawns, sweet potato bites and garden salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!
