Smoky Jumbo Prawns with Fiery Roasted Tomato Salsa

Quinoa, Avocado and Corn
This tomato salsa adds the perfect dose of tang!
Cals 590 · Prot 35 · Carbs 67 · Fat 23
Low-Carb
Calorie smart
Try Hello Chef Now
40 min
photo
This tomato salsa adds the perfect dose of tang!
Cals 590 · Prot 35 · Carbs 67 · Fat 23
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Prawns
Jumbo prawns
300 Grams
Smoked paprika powder
2 Grams
Cajun spice
4 Grams
Smoked sea salt
2 Grams
Vegetable oil
1 Tbsp
Tomato salsa
Tomatoes
2 Piece
Red onion
1 Piece
Garlic cloves
2 Piece
Jalapeno slices
30 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Vegetable stock cube
0.5 Piece
Red vinegar
15 ML
Fresh coriander
15 Grams
Toppings
Sweet corn kernels
145 Grams
Avocado
1 Piece
Quinoa
White quinoa
100 Grams
Water
200 ML
Salt
0.5 Tsp

Tips for fussy eaters

For a milder salsa, de-seed or omit the jalapeno altogether.

Pro tip

Make the tomato salsa up to 24 hours in advance.

Before you start

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

Instructions

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1 Tomato salsa

Preheat the oven to 220°C/200°C fan. Halve the tomatoes. Peel and quarter the onions. Peel the garlic. Place the tomatoes onto an oiled baking tray, flat-side down. Add the onion, jalapeno (spicy!) and garlic with a generous drizzle of oil and salt. Bake for 20 min or until the tomatoes begin to char slightly. After 20 min transfer the lot to a blender along with any extra juices from the tray. Add the stock cube and red vinegar. Blend until smooth.
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2 Cook quinoa

Meanwhile, add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
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3 Marinate

Meanwhile, add the prawnssmoked paprikacajun powder (spicy!), a generous pinch of smoked sea salt and a drizzle of oil to a large bowl. Toss until coated. Refrigerate.
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4 Prep

Drain the corn. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and chop it into chunks. Finely chop the coriander.
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5 Fry prawns

Once the salsa is ready, 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.
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6 Serve

Add the chopped coriander to the salsa and stir through. Divide the quinoa and top with the salsa, prawns, corn and avocado.

Tips for fussy eaters

For a milder salsa, de-seed or omit the jalapeno altogether.

Pro tip

Make the tomato salsa up to 24 hours in advance.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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