Easy Mexican-Spiced Prawns & Garlic Rice
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Easy Mexican-Spiced Prawns & Garlic Rice

Easy Mexican-Spiced Prawns & 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 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.

Tags:
Under 650kcal
Quick Prep
Quick
Climate Superstar
Allergens:
Milk
Crustacean

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
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

1 punnet

snacking tomatoes

1 bag

baby spinach leaves

½

lemon

1 packet

Greek-style yoghurt

(Contains Milk;)

1 sachet

Tex-Mex spice blend

1 packet

peeled prawns

(Contains Crustacean;)

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

1 tsp

honey

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Nutritional Values

Energy (kJ)2242 kJ
Fat16.9 g
of which saturates7.5 g
Carbohydrate69.6 g
of which sugars6.8 g
Protein22.7 g
Sodium1194 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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 jasmine rice, the water and a pinch of salt, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 12 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 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.

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, 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 rice between bowls. • Top with the Mexican-spiced prawns, tomato salsa and lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!