Peri-Peri Prawns & Charred Corn Rice Bowl
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Peri-Peri Prawns & Charred Corn Rice Bowl

Peri-Peri Prawns & Charred Corn Rice Bowl

with Zesty Tomato Salsa & Coconut Sweet Chilli Mayo

Our new Peri-Peri seasoning is the talk of the kitchen! You'll be joining its fan club when you see how it takes tender prawns to the next level and the way in which it transforms your rice bowl dreams into a reality!

Allergens:
Crustacean
Milk
Egg

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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1

tomato

1 bag

baby spinach leaves

½

lime

2 clove

garlic

1 tin

sweetcorn

1 sachet

peri-peri seasoning

1 packet

prawns

(Contains Crustacean;)

1 packet

coconut sweet chilli mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)2730 kJ
Fat26.9 g
of which saturates7.4 g
Carbohydrate73.3 g
of which sugars8.7 g
Protein22.8 g
Sodium1473 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.

2
2

• Meanwhile, roughly chop tomato and baby spinach leaves. Cut lime into wedges. Finely chop garlic. Drain sweetcorn. • Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and set aside.

TIP: Cover the pan with a lid if the kernels are “popping” out.

3
3

• Meanwhile, in a medium bowl, combine Peri-Peri seasoning, prawns and a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In a small heatproof bowl, combine the butter and garlic, microwave until fragrant, in 10 second bursts. Season.

4
4

• In a medium bowl, combine tomato, spinach, a generous squeeze of lime juice and drizzle of olive oil. Season to taste. • To saucepan with rice, stir in charred corn and garlic butter until combined. • Divide charred corn rice, peri-peri prawns and zesty tomato salsa between bowls. • Top with coconut sweet chilli mayonnaise. Serve with any remaining lime wedges. Enjoy!