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Easy Double Mexican Prawn & Garlic Rice
Easy Double Mexican Prawn & Garlic Rice

Easy Double Mexican Prawn & Garlic Rice

with Cherry Tomato Salsa & Lemon Yoghurt

Light and bright, this colourful seafood bowl will have the whole dinner table smiling. Packed full of our Mexican Fiesta spice blend and then slathered with honey, your prawns will easily become the star of tonight's dinner show.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Spicy
Allergens:
Milk
Crustaceans

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 Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

white rice

(May be present: Wheat, Gluten, Soy.)

1 packet

garlic paste

1 packet

Snacking Tomatoes

1 packet

Baby Spinach Leaves

1

lemon

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 sachet

Mexican Fiesta spice blend

2 packet

peeled prawns

(Contains: Crustaceans;)

1 packet

Coriander

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.25 cup

water

1 tsp

honey

Nutritional Values

Energy (kJ)2535 kJ
Calories606 kcal
Fat18.9 g
of which saturates8.6 g
Carbohydrate71.8 g
of which sugars8.9 g
Dietary Fibre14.1 g
Protein35.6 g
Sodium1842 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Cooking Steps

1
1

• In a medium saucepan over a medium heat, melt the butter with a dash of olive oil. • Add garlic paste, 1-2 minutes. Add basmati rice, the water and a pinch of salt, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes (the rice will finish cooking in its own steam, so don't peek).

2
2

• Meanwhile, chop snacking tomatoes. • Roughly chop baby spinach leaves. • Zest lime to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, spinach, lime zest and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and a squeeze of lime juice. Season to taste.

3
3

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add peeled prawns and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns in batches, tossing, until pink and starting to curl up, 3-4 minutes. • In the last minute, add the honey and toss to coat. Remove from heat, then season.

TIP: Don't worry if your prawns gets a little charred during cooking. This adds to the flavour!

4
4

• Divide garlic rice between bowls. • Top with the easy Mexican prawns, tomato salsa and lime yoghurt. • Serve with any remaining lime wedges and tear over coriander. Enjoy!

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