Thai-Style Prawn & Roast Sweet Potato Salad
with Lime, Chilli & Peanut Dressing- Fish
- Crustaceans
- Peanuts
- May contain traces of allergens
- Traces of Tree Nuts
- Milk
- Sesame
- Soy
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.*
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: Crustaceans;)
1 punnet
snacking tomatoes
1
cucumber
1 bag
mint
1 bag
coriander
1 packet
roasted peanuts
(Contains: Peanuts; 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
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!
