Tandoori Crumbed Prawn & Garden Salad

Name: Tandoori Crumbed Prawn & Garden Salad with Sweet Potato Wedges & Coconut Sweet Chilli Mayo
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Coconut Sweet Chilli Mayonnaise; 1 packet Panko Breadcrumbs; 190 g Peeled Prawns; 1 packet Snacking Tomatoes; 1 sachet Mumbai Spice Blend; 1 packet Tandoori Paste; 1 sachet Brown Mustard Seeds; 2 Sweet Potato; 1 Cucumber

with Sweet Potato Wedges & Coconut Sweet Chilli Mayo

Get up to $230 off

In this first-of-its-kind concoction, see tandoori paste and Mumbai spice blend crumb prawns to perfection and when paired with sweet potato wedges and a garden salad, this one will become a regular on the menu.

Tags:

High Protein

•Kid Friendly

Allergens:

Eggs

•Wheat

•Gluten

•Crustaceans

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Coconut Sweet Chilli Mayonnaise

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

1 packet

Panko Breadcrumbs

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

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Snacking Tomatoes

1 sachet

Mumbai Spice Blend

1 packet

Tandoori Paste

1 sachet

Brown Mustard Seeds

(Contains: Gluten, Wheat;)

2

Sweet Potato

1

Cucumber

Nutritional Values

Calories540 kcal

Energy (kJ)2260 kJ

Fat22 g

of which saturates2.2 g

Carbohydrate62.6 g

of which sugars19.2 g

Dietary Fibre12.3 g

Protein23.7 g

Cholesterol0 mg

Sodium1830 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with brown mustard seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.

2

• Meanwhile, halve snacking tomatoes. Thinly slice cucumber. • In a medium bowl, combine tandoori paste, the honey, the plain flour and a pinch of salt. Add prawns and toss to coat. • In a shallow bowl, add panko breadcrumbs and Mumbai spice blend. Add prawns to the seasoned panko in batches, pressing to coat. Transfer to a plate.

3

• When the wedges have 10 minutes remaining, 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. Transfer to a paper towel-lined plate.

4

• In a second medium bowl, combine cucumber, snacking tomatoes, mixed salad leaves and a drizzle of the white wine vinegar and olive oil. Season to taste. • Divide tandoori prawns, sweet potato wedges and garden salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!