Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Bake chips
Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into chips. Add the chips to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the chips in the oil until fully coated. Roast for 30 min or until golden and crisp.
Meanwhile, in a bowl, mix together the smokedpaprika, chipotle powder(spicy!), garliconionpowder, soysauce, vinegar, honey, corn starch, measured water and a generous pinch of smokedseasalt.
3 Corn salsa
Meanwhile, quarter the cherrytomatoes. Drain the corn. Finely chop the coriander. Add the tomatoes, corn and coriander to a bowl with a squeeze of lemon juice and a pinch of salt. Set aside. This is your corn salsa
4 Fry prawns
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns and cook for 2-3 min until pink and cooked through. Pour the peri-perisauce into the pan and simmer for 1-2 min or until the sauce begins to thicken.
Tip!Grill the prawns over charcoal instead for that extra smoky flavour. Follow the method for the peri-peri sauce.
Divide the chips and prawns among plates. Serve the cornsalsa alongside. Drizzle the prawns with the Peri-Perisauce. Serve the mayonnaise and any extra lemon to the side.