Quick Chilli-Ginger Prawn Bowl
with Sesame Pear Slaw & Crushed Peanuts
We're in our light and bright era this summer, so only a salad will do. With its rich flavour and melt-in-your-mouth texture, prawns stand up beautifully to our chilli-ginger concoction. With our shredded cabbage doing the most, you'll have a slaw bowl fit for a sunny Sunday evening in no time.
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
2 clove
garlic
1
Long Chilli (Optional)
1 packet
ginger paste
1 packet
peeled prawns
(Contains Crustacean;)
1
pear
1
carrot
1 bag
shredded cabbage mix
1 bag
baby spinach leaves
2 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
½ tsp
brown sugar
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • Thinly slice long chilli (if using). • In a small bowl, combine garlic, ginger paste, half the long chilli, the brown sugar, soy sauce and vinegar.
• 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. • Add chilli-ginger mixture and cook until fragrant, 1 minute.
• Meanwhile, thinly slice pear into thin wedges. • Grate carrot. • In a large bowl, combine shredded cabbage mix, carrot, pear, baby spinach leaves, sesame dressing and a drizzle of olive oil. Season.
• Divide sesame pear slaw between bowls. • Top with chilli-ginger prawns and remaining long chilli. • Sprinkle over crushed peanuts to serve. Enjoy!
