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!
713 Reviews
Cals 427 · Prot 26 · Carbs 48 · Fat 13
Low-Carb
Calorie smart
Try Hello Chef Now
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!
713 Reviews
Cals 427 · Prot 26 · Carbs 48 · Fat 13
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Marinade
Jumbo prawns 7*
300 Grams
Smoked paprika powder
2 Grams
Chipotle powder
2 Grams
Garlic onion powder
4 Grams
Soy sauce 9*
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*
33 Grams
Corn salsa
Cherry tomatoes
150 Grams
Sweet corn kernels
145 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, *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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Bake chips

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.
Sauce

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
Corn salsa

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
Fry prawns

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.
Serve

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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