Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3506 / 837
Fats (g)
36.9
of which saturated (g)
10.1
Carbohydrates (g)
88
of which sugars (g)
9.4
Fibers (g)
5.9
Proteins (g)
41.3
Salt (g)
5.9
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Set up
Add the all-purpose flour, smokedpaprika and salt to a shallow bowl, mix. Whisk the eggs and garlicpowder in a second shallow bowl. Place the pankobreadcrumbs in a third bowl. Pat the prawns dry.
2 Bread prawns
Turn the prawns in the flour until coated, then dip the prawns in the beaten egg and finally coat them in the pankobreadcrumbs. Refrigerate until step 5.
3 Prep
Finely shred or grate the cabbage. Crumble the feta. Trim and finely slice the chilli and springonion.
4 Assemble slaw
Place the cabbage in a large bowl. Squeeze all of the lime over it and season with salt. Mix well with the mayonnaise. Set aside.
5 Fry prawns
Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, carefully add the breaded prawns and cook for 2 min on either side or until golden and crispy. Drain on kitchen paper. Sprinkle with the seasalt.
6 Serve
Microwave the tortillawraps for 30 sec or until warmed through. Load the warmed tortillawraps with the slaw and prawns. Garnish with the feta, springonion and chilli(spicy!).