Satay Prawn Tacos & Sweet Chilli Mayo
with Mint Slaw & Crispy Shallots
It's genius, really. When you combine the much loved peanut butter satay flavour with chunks of prawns, then wrap them up in warm flour tortillas with a crisp slaw, you've got flavour, texture and colour galore!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
½
lime
1 packet
mint
1 packet
peeled prawns
(Contains: Crustaceans;)
1 packet
sweet chilli sauce
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
shredded cabbage mix
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
sesame dressing
(Contains: Eggs, Gluten, Soy, Wheat, Sesame; May be present: Milk.)
1 sachet
crispy shallots
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Grate carrot. • Zest lime to get a generous pinch and cut into wedges. • Pick and roughly chop mint.
• 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 bowl.
• While prawn is cooking, combine sweet chilli sauce, lime zest and mayonnaise in a small bowl. Set aside. • In a medium bowl, combine shredded cabbage mix, carrot, mint, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
• Spread some sweet chilli mayo over tortillas. Top with some mint slaw and satay tofu. Drizzle over sesame dressing. • Sprinkle with crispy shallots to serve. Enjoy!
