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: 1 packet Basmati Rice; 1 packet Baby Spinach Leaves; 1 packet Coconut Sweet Chilli Mayonnaise; 1 tin Sweetcorn; 190 g Peeled Prawns; 2 Garlic; 1 Lime; 1 sachet Peri-Peri Seasoning; 1 Tomato

with Zesty Tomato Salsa & Coconut Sweet Chilli Mayo

4.6

(6)

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Allergens:

Eggs

•Crustaceans

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

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

1 packet

Baby Spinach Leaves

1 packet

Coconut Sweet Chilli Mayonnaise

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

1 tin

Sweetcorn

190 g

Peeled Prawns

(Contains: Crustaceans;)

2

Garlic

1

Lime

1 sachet

Peri-Peri Seasoning

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

1

Tomato

Nutritional Values

Calories531 kcal

Energy (kJ)2220 kJ

Fat18.3 g

of which saturates2.3 g

Carbohydrate70.9 g

of which sugars8.2 g

Dietary Fibre8.7 g

Protein20.1 g

Sodium1270 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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

• 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

• 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

• 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!