Mexican Popcorn Prawn & Garlic Rice
with Tomato Salsa & Smokey Aioli
Tonight’s prawn is really ‘popping off’ (please forgive the pun). A touch of heat and the fun of Latin inspired flavours and you’ve got prawn that will be popping with flavour (sorry we couldn’t help it). Fragrant garlic rice helps to balance with the smokey tomato salsa. It’s bound to be a pop-ular dish (okay we’re done now).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
tomato
1 packet
baby spinach leaves
1 packet
peeled prawns
(Contains: Crustaceans;)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 sachet
cornflour
(May be present: Wheat, Gluten, Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
1 tbs
plain flour
(Contains: Gluten, Wheat;)
drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, 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 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, roughly chop tomato and baby spinach leaves. • Cut chicken breast into 2cm chunks.
Little cooks: Older kids can help out with the can opener under adult supervision.
• Pat peeled prawns dry with a paper towel. • Heat a large frying pan over high heat. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Meanwhile, combine prawns, Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil in a second medium bowl. Set aside.
• Add cornflour and the plain flour to the prawns and toss to coat. • Return frying pan to medium-high heat with enough olive oil to coat the base of the pan. • When oil is hot, dust off any excess flour from prawns. Cook prawns, tossing, until lightly brown and starting to curl up, 3-4 minutes. • Transfer to a paper towel-lined plate.
• Meanwhile, to a bowl , add tomato, baby spinach and a drizzle of white wine vinegar and olive oil. • Season to taste and toss to combine.
Little cooks: Take the lead by tossing the salsa!
• Divide garlic rice and tomato salsa between bowls. • Top with Mexican popcorn prawns and dollop over smokey aioli. Tear over coriander to serve. Enjoy!
