Quick Asian-Style Prawns & Rainbow Slaw
with Garlic Aioli
- Crustaceans
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
You're going to love this winner dinner! Toss tender prawns in sweet chilli sauce, then serve with crunchy fried noodles and a garlicky rainbow slaw to keep the carbs down and the flavour up. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
carrot
1 packet
prawns
(Contains: Crustaceans;)
1 packet
sweet chilli sauce
1 bag
mixed salad leaves
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
½ packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Grate carrot. • In a small bowl, combine sweet chilli sauce and the soy sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Reduce heat to medium, then add sweet chilli sauce and the soy sauce, tossing, until warmed through, 1-2 minutes.
• While the prawns are cooking, in a large bowl, add carrot, mixed salad leaves, shredded cabbage mix, sesame dressing and a drizzle of olive oil. • Toss to coat. Season to taste.
• Divide Asian-style prawns and rainbow slaw between plates. Top with crunchy fried noodles. • Spoon any remaining sauce from pan over prawns. Serve with garlic aioli. Enjoy!
