Peri-Peri Prawns with Corn Salsa

Name: Peri-Peri Prawns with Corn Salsa and Sweet Potato Chips
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Jumbo prawns; 2 Grams of Smoked paprika powder; 2 Grams of Chipotle powder; 4 Grams of Garlic onion powder; 10 ML of Soy sauce; 15 ML of Red vinegar; 15 Grams of Honey; 10 Grams of Corn starch; 150 ML of Water; 2 Grams of Smoked sea salt; 32 Grams of Mayonnaise; 150 Grams of Cherry tomatoes; 122 Grams of Sweet corn kernels; 15 Grams of Fresh coriander; 1 Piece of Lemon; 1 Tsp of Salt; 400 Grams of Sweet potatoes; 1 Tbsp of Vegetable oil; 1 Tsp of Salt

and Sweet Potato Chips

These spicy prawns, a few chilled beverages and good friends will make for a relaxed summer Saturday!

Cals 541 · Prot 28 · Carbs 76 · Fat 15

Low Carb

45 min

Peri-Peri Prawns with Corn Salsa and Sweet Potato Chips

These spicy prawns, a few chilled beverages and good friends will make for a relaxed summer Saturday!

Cals 541 · Prot 28 · Carbs 76 · Fat 15

Low Carb

Ingredients

Marinade

Jumbo prawns 7*

300 Grams

Smoked paprika powder

2 Grams

Chipotle powder

2 Grams

Garlic onion powder

4 Grams

Soy sauce 9*10*11*

10 ML

Red vinegar

15 ML

Honey

15 Grams

Corn starch

10 Grams

Water

150 ML

Smoked sea salt

2 Grams

Mayonnaise 5*9*13*

32 Grams

Corn salsa

Cherry tomatoes

150 Grams

Sweet corn kernels

122 Grams

Fresh coriander

15 Grams

Lemon

1 Piece

Salt

0.5 Tsp

Fries

Sweet potatoes

400 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Allergens

*7 Crustaceans, *9 Soya, *10 Wheat, *11 Gluten, *5 Eggs, *13 Mustard

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)	2256 / 541
Fats (g)	15.1
of which saturated (g)	1.4
Carbohydrates (g)	76
of which sugars (g)	21.4
Fibers (g)	11.7
Proteins (g)	28.4
Salt (g)	3.8

*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 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.

2 Sauce

Meanwhile, in a bowl, mix together the smoked paprika, chipotle powder (spicy!), garlic onion powder, soy sauce, vinegar, honey, corn starch, measured water and a generous pinch of smoked sea salt.

3 Corn salsa

Meanwhile, quarter the cherry tomatoes. 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-peri sauce 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.

5 Serve

Divide the chips and prawns among plates. Serve the corn salsa alongside. Drizzle the prawns with the Peri-Peri sauce. Serve the mayonnaise and any extra lemon to the side.

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