Peri-Peri Prawns & Charred Corn Rice Bowl

Name: Peri-Peri Prawns & Charred Corn Rice Bowl with Zesty Tomato Salsa & Coconut Sweet Chilli Mayo
Total time: 20 min
Yield: 2
Cuisine: Portuguese
Ingredients: olive oil; 1 packet basmati rice; 1 tomato; 1 bag baby spinach leaves; ½ lime; 2 clove garlic; 1 tin sweetcorn; 1 sachet peri-peri seasoning; 1 packet prawns; 20 g butter; 1 packet coconut sweet chilli mayonnaise

with Zesty Tomato Salsa & Coconut Sweet Chilli Mayo

Get up to $200 off!

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:

Crustaceans

•Milk

•Eggs

The quantities provided above are averages only.

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.)

tomato

1 bag

baby spinach leaves

lime

2 clove

garlic

1 tin

sweetcorn

1 sachet

peri-peri seasoning

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

1 packet

prawns

(Contains: Crustaceans;)

1 packet

coconut sweet chilli mayonnaise

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

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

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

Cooking Steps

PDF

• 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.

• 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.

• 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.

• 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!