Thai-Style Prawn & Roast Sweet Potato Salad
with Lime, Chilli & Peanut Dressing
Complete with a zingy, textural dressing, this elegant prawn dish is something special. Bursting with bright greens, sweet cherry tomatoes and spiced sweet potato, expect an explosion of flavour with each bite.
This recipe is under 650kcal per serving.
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.
Ingredients
2
sweet potato
2 clove
garlic
2 leaves
makrut lime leaves
½
lime
1 packet
fish sauce & rice vinegar mix
(Contains: Fish;)
1 packet
prawns
(Contains: Crustacean;)
1 punnet
snacking tomatoes
1
cucumber
1 bag
mint
1 bag
coriander
1 packet
roasted peanuts
(Contains: Peanut; May be present: Tree Nuts, Milk, Sesame, Soy.)
1 packet
sweet chilli sauce
1 bag
baby spinach leaves
½
Long Chilli (Optional)
1 packet
crispy shallots
1 sachet
Thai Stir-Fry Spice
Not included in your delivery
1
olive oil
2 tsp
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, sprinkle with Thai stir-fry spice and season generously with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide sweet potato between two trays.
• Meanwhile, finely chop garlic. • Remove centre veins from makrut lime leaves, then very finely chop. • Zest lime to get a pinch, 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 snacking 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, then stir to combine. • Add snacking tomatoes, cucumber, mint and baby spinach leaves. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp.
• When the sweet potato has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook prawns (including the marinade!), tossing, until pink and starting to curl up, 3 minutes. Remove from heat.
• Thinly slice long chilli (if using). • Divide roast sweet potato and salad between plates. Top with Thai-style prawns. Drizzle over lime, chilli and peanut dressing. • Sprinkle with crispy shallots and chilli. Serve with any remaining lime wedges. Enjoy!