Mexican-Spiced Prawns & Garlic Rice
with Cherry Tomato Salsa & Lemon Yoghurt- Milk
- Crustaceans
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Light and bright, this colourful seafood bowl will have the whole dinner table smiling. Packed full of Tex-Mex inspired flavours and then slathered with honey, your prawns will easily become the star of tonight's dinner show. *This recipe is under 650kcal per serving.*
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 punnet(s)
snacking tomatoes
1 bag
baby spinach leaves
½
lemon
1 packet
prawns
(Contains: Crustaceans;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
1 tsp
honey
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan over a medium heat, melt butter with a dash of olive oil. • Cook garlic until fragrant, 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, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, chop snacking tomatoes. Roughly chop baby spinach leaves. Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, spinach, lemon zest and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste.
• 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 prawns and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. In the last minute, add honey and toss to coat. Remove from heat, then season.
TIP: Don't worry if your prawns get a little charred during cooking. This adds to the flavour!
• Divide rice between bowls. Top with the Mexican-spiced prawns, tomato salsa and lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!
