Mexican Popcorn Prawns & Garlic Rice
with Tomato Salsa & Smokey Aioli
Tonight’s prawns is really ‘popping off’ (please forgive the pun). A touch of heat and the fun of Latin inspired flavours and you’ve got prawns 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 (OK 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
1 packet
Basmati Rice
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Cornflour
1 tin
Sweetcorn
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 sachet
Tex-Mex Spice Blend
1 packet
Coriander
2
Garlic
1 packet
Baby Spinach Leaves
1
Tomato
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.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Meanwhile, in a medium bowl, combine prawns, Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil. Set aside.
• Add cornflour and the plain flour to the prawns and toss to coat. • Heat a large frying pan to high heat with enough olive oil to coat the base. • When oil is hot, dust off any excess flour from prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Transfer to a paper towel-lined plate.
• Meanwhile, to a second medium bowl, add tomato, 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! Little cooks: Add the finishing touch by tearing over the coriander!
