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

Easy Double 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
Over 30g protein
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

2 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)2516 kJ
Fat17.9 g
of which saturates7.7 g
Carbohydrate69.6 g
of which sugars6.8 g
Protein36.7 g
Sodium1851 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.

TIP: 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, in batches, 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!