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Vietnamese Recipes

Vietnamese BBQ Prawns

Vietnamese BBQ Prawns

with Zesty Sweet Chilli Salad & Grilled Corn Cobs

Get up to $200 off!

Tags:

Pour le barbecue

Allergens:

Gluten

•Soy

•Wheat

•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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Corn

1

Garlic

1 sachet

Crispy Shallots

1 packet

Sweet Chilli Sauce

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat;)

190 g

Peeled Prawns

(Contains: Crustaceans;)

1

Celery

1

Lemon

1 packet

Mixed Salad Leaves

1

Carrot

Nutritional Values

Calories270 kcal

Energy (kJ)1130 kJ

Fat7.7 g

of which saturates3.2 g

Carbohydrate38.1 g

of which sugars23.1 g

Dietary Fibre10.9 g

Protein20.7 g

Sodium1390 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat BBQ to high heat. Halve corn cob and lemon. Finely chop garlic. Using a vegetable peeler, peel carrot into ribbons. Finely chop celery. • To a medium bowl, add peeled prawns, Asian BBQ seasoning and a drizzle of olive oil. Toss to coat. • In a small heatproof bowl, combine garlic and the butter. Microwave in 10 second bursts, until melted.

2

• When BBQ is hot, grill prawns until pink and starting to curl up, 2-3 minutes each side. Transfer to a plate.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

3

• Meanwhile, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Brush corn cobs with garlic butter and season with salt and pepper.

NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Cover to keep warm.

4

• While prawns are resting, grill lemon, cut side down, until charred, 2-3 minutes.

No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.

5

• In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. • Add celery, carrot, and mixed salad leaves. Toss to coat and season to taste.

6

• Divide Vietnamese BBQ prawns, zesty sweet chilli salad and grilled corn cobs between plates. • Sprinkle with crispy shallots. Serve with the remaining charred lemon. Enjoy!

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