Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2278 / 545
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make pancakes
Preheat the oven to 200°C/180°C fan. Peel and grate the carrots. Place them in a colander and sprinkle with salt. Leave in the sink for 2 min. Squeeze out any liquid from the carrots. Add the carrots to a bowl with the eggs and mix. Spoon the mixture onto a lined baking tray so that they resembles small, individual pancakes. Drizzle with oil and bake for 15 min.
2 Prep prawns
Meanwhile, drain the prawns on kitchen paper. Add the prawns, garlicpowder, chipotle(spicy!), salt, black pepper and oil to a bowl and give everything a good mix up. Set aside.
3 Boil broccoli
Trim the tenderstembroccoli and cook it in a pot of salted boiling water for 3 min or until tender. Drain once cooked.
4 Fry prawns
Heat a pan over a medium-high heat. Once hot, fry the prawns for 1-2 min on each side or until cooked through.
5 Prep toppings
Slice the redchilli into thin rings. Chop the coriander. Slice the limes into wedges.
Top each carrotpancake with a dollop of labneh. Top with the prawns, redchilli(spicy!) and coriander. Serve the tenderstem broccoli alongside. Garnish with a wedge of lime.