Thai-Style Prawn & Roast Sweet Potato Salad

Name: Thai-Style Prawn & Roast Sweet Potato Salad with Lime, Chilli & Peanut Dressing
Total time: 40 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Crushed Peanuts; 1 packet Thai Stir-Fry Spice; 1 packet Coriander; 1 Lime; 2 Garlic; 1 packet Baby Spinach Leaves; 1 sachet Crispy Shallots; 2 Sweet Potato; 1 packet Snacking Tomatoes; 1 Cucumber; 1 packet Fish Sauce & Rice Vinegar Mix; 1 Long Chilli; 1 packet Sweet Chilli Sauce; 190 g Peeled Prawns; 1 packet Mint

with Lime, Chilli & Peanut Dressing

Up to 180$ + Free Treats / Extras for Life

Allergens:

Peanuts

•Fish

•Crustaceans

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

1 packet

Thai Stir-Fry Spice

1 packet

Coriander

Lime

Garlic

1 packet

Baby Spinach Leaves

1 sachet

Crispy Shallots

Sweet Potato

1 packet

Snacking Tomatoes

Cucumber

1 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish;)

Long Chilli

1 packet

Sweet Chilli Sauce

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Mint

Nutritional Values

Calories270 kcal

Energy (kJ)1130 kJ

Fat9.7 g

of which saturates2.9 g

Carbohydrate36.3 g

of which sugars21.1 g

Dietary Fibre10.3 g

Protein20.5 g

Sodium1770 mg

The average adult daily energy intake is 8700 kJ

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. • Zest lime to get a pinch, then slice into wedges. • In a medium bowl, combine garlic, lime zest and fish sauce & rice vinegar mix. Add prawns, tossing to coat.

• 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 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!