Thai-Style Prawn & Pumpkin Salad

Name: Thai-Style Prawn & Pumpkin Salad with Lime, Chilli & Peanut Dressing
Total time: 40 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 butternut pumpkin; 2 clove garlic; 2 leaves makrut lime leaves; 1 lime; 1 packet fish sauce & rice vinegar mix; 1 packet prawns; 1 punnet Snacking Tomatoes; 1 cucumber; 1 bag mint; 1 bag coriander; 1 packet roasted peanuts; 1 packet sweet chilli sauce; 2 tsp water; 1 bag mixed leaves; ½ fresh chilli; 1 packet crispy shallots; 1 sachet Thai Stir-Fry Spice

with Lime, Chilli & Peanut Dressing

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Complete with a zingy, textural dressing, this elegant prawn dish is something special. Bursting with bright greens, sweet cherry tomatoes and spiced roast pumpkin, expect an explosion of flavour with each bite.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Fish

•Crustaceans

•Peanuts

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

butternut pumpkin

2 clove

garlic

2 leaves

makrut lime leaves

lime

1 packet

fish sauce & rice vinegar mix

1 packet

prawns

1 punnet

Snacking Tomatoes

cucumber

1 bag

mint

1 bag

coriander

1 packet

roasted peanuts

1 packet

sweet chilli sauce

1 bag

mixed leaves

fresh chilli

1 packet

crispy shallots

1 sachet

Thai Stir-Fry Spice

Not included in your delivery

olive oil

2 tsp

water

Nutritional Values

Energy (kJ)1927 kJ

Fat22.6 g

of which saturates4.8 g

Carbohydrate48.4 g

of which sugars26.8 g

Protein26 g

Sodium1899 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Cut butternut pumpkin into thin wedges. Place on a lined oven tray. Drizzle with olive oil, sprinkle with Thai stir-fry spice blend and season generously with salt and pepper. Toss to coat, then arrange in a single layer. Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the pumpkin between two trays.

Meanwhile, finely chop garlic. De-stem the makrut lime leaves, then finely chop. Zest lime, then slice into wedges. In a medium bowl, combine garlic, makrut lime, lime zest and fish sauce & rice vinegar mix. Add prawns, tossing to coat.

TIP: Makrut lime leaves are fibrous so you want to cut them into small pieces!

Halve cherry tomatoes. Thinly slice cucumber into half-moons. Pick and thinly slice mint leaves. Finely chop coriander. Roughly chop roasted peanuts. In a small bowl, combine peanuts, sweet chilli sauce, coriander, the water and a generous squeeze of lime juice. Season to taste.

In a large bowl, add a drizzle of olive oil. Season, stir to combine, then add cherry tomatoes, cucumber, mint and mixed leaves. Set aside.

TIP: Toss the salad just before serving to keep the leaves crisp.

When pumpkin has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook prawns (make sure to add all the marinade!), tossing, until pink and starting to curl up, 3 minutes.

Thinly slice fresh chilli (if using). Divide roast pumpkin and salad between plates. Top with Thai-style prawns. Drizzle over the peanut, lime and chilli dressing. Sprinkle with crispy shallots and chilli. Serve with any remaining lime wedges.