Thai-Style Prawn Salad
with Spiced Roast Pumpkin & Lime-Chilli Dressing
Refreshing and fragrant, you can’t beat a prawn salad with a zingy lime-chilli dressing. With bright greens, sweet cherry tomatoes and spiced roast pumpkin wedges, it’s an explosion of flavour with every bite.
Unfortunately, this week's king prawns were in short supply. Some customers will receive prawn cutlets instead of king prawns. Don't worry, the recipe will be just as delicious!
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
1
butternut pumpkin
1 sachet
Thai seven spice blend
(Contains Sulphites;)
2 clove
garlic
2 leaves
makrut lime leaves
1
lime
1 tub
fish sauce & rice vinegar mix
(Contains Fish;)
1 packet
king prawns
(Contains Crustacean, Sulphites;)
1 punnet
cherry tomatoes
1
cucumber
1 bunch
mint
1 bag
coriander
1 packet
roasted peanut cashew mix
(Contains Peanut, Tree Nuts; May be present: Gluten, Milk, Sesame, Soy, Tree Nuts. )
1 packet
sweet chilli sauce
1 bag
mixed salad leaves
1
long red chilli
1 sachet
crispy shallots
Not included in your delivery
olive oil
2 tsp
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into 1cm wedges. Place the pumpkin and Thai seven spice blend on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in a single layer. Roast until golden and tender, 25-30 minutes.
TIP: Peel the pumpkin if you prefer!
While the pumpkin is roasting, finely chop the garlic. De-stem the makrut lime leaves and very thinly slice. Zest the lime to get a good pinch and slice in half. In a medium bowl, combine the garlic, makrut lime, lime zest and fish sauce & rice vinegar mix. Add the king prawns and toss to combine. Set aside.
Alternative Step 2 if you've received rainbow trout: While the pumpkin is roasting, finely chop the garlic. De-stem the makrut lime leaves and very thinly slice. Zest the lime to get a good pinch and slice in half. In a medium bowl, combine the garlic, makrut lime, lime zest and fish sauce & rice vinegar mix. Add the rainbow trout and toss to combine. Set aside.
Halve the cherry tomatoes. Thinly slice the cucumber into half-moons. Pick the mint leaves and thinly slice. Finely chop the coriander. Roughly chop the roasted peanut cashew mix. In a small bowl, combine the peanut cashew mix, sweet chilli sauce, coriander, water and the lime juice (1 lime for 2 people / 2 limes for 4 people). Season with salt and pepper and stir to combine.
Combine the cherry tomatoes, cucumber, mint and mixed salad leaves in a large bowl. Drizzle with a little olive oil and season with salt and pepper. Toss to combine.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the prawns, tossing, until pink and starting to curl up, 3 minutes. Add any remaining marinade to the pan and toss to coat.
Alternative Step 5 if you've received rainbow trout: In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the trout to the pan, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Add any remaining marinade to the pan and turn to coat.
Thinly slice the long red chilli (if using). Divide the spiced roast pumpkin and salad between plates and top with the Thai-style prawns. Drizzle with the lime-chilli dressing. Sprinkle with the crispy shallots and chilli to serve.
Alternative Step 6 if you've received rainbow trout: Thinly slice the long red chilli (if using). Divide the spiced roast pumpkin and salad between plates and top with the Thai-style trout. Drizzle with the lime-chilli dressing. Sprinkle with the crispy shallots and chilli to serve.
