Top Thai-Style Prawn & 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Coriander
2
Garlic
1 sachet
Crispy Shallots
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
Snacking Tomatoes
1 packet
Sweet Chilli Sauce
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Mint
190 g
Peeled Prawns
(Contains: Crustaceans;)
2
Sweet Potato
1
Long Chilli
1
Lime
1
Cucumber
Not included in your delivery
1 drizzle
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 sweet soy seasoning 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 tail-on prawns, tossing to coat.
• Halve snacking tomatoes. Thinly slice cucumber into half-moons. • Pick and thinly slice mint leaves. Finely chop coriander.• In a small bowl, combine crushed 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!
