Sticky Prawns & Sesame Sriracha Slaw
with Mixed Leaves & Crushed Peanuts
Perfect bite-sized parcels of prawns are doused in a mouth-watering sweet soy and sweet chilli concoction, that tastes even better than it sounds (and it sounds really good!). To add some crunch to your squeaky prawns, add an equally delicious sesame sriracha-laced slaw and you'll be thanking us later!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 packet
Coriander
2
Garlic
1 packet
Crushed Peanuts
1 packet
Pea Pods
1 packet
Sesame Dressing
1 packet
Sweet Chilli Sauce
1 sachet
Sweet Soy Seasoning
1 packet
Shredded Cabbage Mix
1 packet
Mixed Salad Leaves
1 packet
Sriracha
190 g
Peeled Prawns
(Contains: Crustaceans;)
Cooking Steps
• Slice cucumber into thin half-moons. Finely chop garlic. Pat peeled prawns dry with paper towel. • In a medium bowl, combine sweet soy seasoning and the plain flour. Add prawns, tossing to coat. • In a small bowl, combine sweet chilli sauce and the low sodium soy sauce. • In a large heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant.
• 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. • Remove from heat, and add sweet chilli glaze, tossing prawns to coat.
• Meanwhile, to bowl with garlic oil, add mayonnaise, sesame dressing and sriracha, stirring to combine. • Add celery, shredded cabbage mix and mixed salad leaves, tossing to coat. Season to taste.
• Divide slaw between bowls. Top with sweet soy prawns. Sprinkle with crushed peanuts. Enjoy!
