Salt & Pepper Prawn Salad

Name: Salt & Pepper Prawn Salad
Total time: 20 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 cob corn; 2 tbs cornflour; 200 g prawns; ½ bag mixed salad leaves; 1 punnet cherry tomatoes; 1 red capsicum; 1 tub aioli; ½ lime; 1 tbs water; 2 tbs vegetable oil

Up to 180$ + Free Treats / Extras for Life

Australian cuisine is pretty unique. Some people say it doesn’t properly exist at all, but isn’t that part of its beauty? Unconstrained by years of unchanging tradition, we’re free to come up with combinations like this one. A simple, fresh, delicious salad with lime and aioli dressing that might seem like a strange line up of veg, but is divine. And who knew salt and pepper prawns were so easy and so healthy? Not a deep fryer in sight!

Tags:

Seafood first

•Under 30 Minutes

•Naturally Gluten-Free

•Lactose free

•Low Sodium

Allergens:

Crustaceans

•Eggs

•Milk

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 cob

corn

2 tbs

cornflour

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

200 g

prawns

(Contains: Crustaceans;)

½ bag

mixed salad leaves

1 punnet

cherry tomatoes

red capsicum

1 tub

aioli

(Contains: Eggs, Milk;)

lime

Not included in your delivery

1 tbs

water

2 tbs

vegetable oil

Nutritional Values

per serving

Calories1970 kcal

Fat29.5 g

of which saturates3.4 g

Carbohydrate24.1 g

of which sugars4.7 g

Protein24.9 g

Sodium448 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Bowl

•Kettle

•Large Bowl

•Strainer

•Small Bowl

•Pan

•Paper Towel

•Plate

Cooking Steps

To prepare the ingredients, husk the corn. Rinse the prawns and wash the mixed salad leaves. Halve the cherry tomatoes and cut the red capsicum into 2 cm cubes. Lastly, juice the lime.

Bring a kettle full of water to the boil. Place the corn in a shallow dish and cover with boiling water. Set aside for 5 minutes. Drain and cut the kernels from the cob. Place the cornflour and a generous pinch of salt and cracked black pepper in a large bowl. Add the prawns and toss to coat really well.

In a separate bowl toss the mixed salad leaves, cherry tomatoes and red capsicum. Combine the aioli, lime juice and water in a small bowl. Adjust the consistency with a little extra water if needed. Set the salad and dressing aside.

Heat half of the vegetable oil in a medium frying pan over a high heat. Add half of the prawns, cook for 2 minutes, turning once or twice, until golden and cooked through. Remove the prawns and drain on a paper towel lined plate. Repeat with the remaining vegetable oil and prawns.

Toss the prawns through the salad and drizzle with the lime aioli dressing.