Smoky Prawns with Fiery Roasted Tomato Salsa

Name: Smoky Prawns with Fiery Roasted Tomato Salsa, Quinoa, Avocado and Corn
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Prawns; 2 Grams of Smoked paprika powder; 4 Grams of Cajun spice; 2 Grams of Smoked sea salt; 1 Tbsp of Vegetable oil; 2 Piece of Tomatoes; 1 Piece of Red onion; 2 Piece of Garlic cloves; 30 Grams of Jalapeno slices; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Vegetable stock cube; 15 ML of Red vinegar; 15 Grams of Fresh coriander; 122 Grams of Sweet corn kernels; 1 Piece of Avocado; 100 Grams of White quinoa; 200 ML of Water; 1 Tsp of Salt

Quinoa, Avocado and Corn

This tomato salsa adds the perfect dose of tang!

177 Reviews

Cals 627 · Prot 37 · Carbs 73 · Fat 22

Low Carb

40 min

Smoky Prawns with Fiery Roasted Tomato Salsa, Quinoa, Avocado and Corn

This tomato salsa adds the perfect dose of tang!

177 Reviews

Cals 627 · Prot 37 · Carbs 73 · Fat 22

Low Carb

Ingredients

Prawns

Prawns 7*

350 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 15*

0.5 Piece

Red vinegar

15 ML

Fresh coriander

15 Grams

Toppings

Sweet corn kernels

122 Grams

Avocado

1 Piece

Quinoa

White quinoa

100 Grams

Water

200 ML

Salt

0.5 Tsp

Allergens

*7 Crustaceans, *15 Celery

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)	2620 / 627
Fats (g)	22.3
of which saturated (g)	3
Carbohydrates (g)	73
of which sugars (g)	11.2
Fibers (g)	15.4
Proteins (g)	36.6
Salt (g)	1.9

*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 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 to a blender along with any extra juices from the tray. Add the 0.5 stock cube and red vinegar. Blend until smooth.

Tip! For a milder salsa, deseed or omit the jalapeno altogether.

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.

Tip! Rinsing quinoa with warm water before cooking increases its flavour by removing the bitter taste.

3 Marinate

Meanwhile, add the prawns, smoked paprika, cajun spice (spicy!), a generous pinch of smoked sea salt and a drizzle of oil to a large bowl. Toss until coated. Refrigerate to use in step 5.

Tip! Sensitive to spice? Go easy on the cajun spice.

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 leaves.

5 Fry prawns

Once the salsa is ready, heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns and fry for 2-3 min until pink and cooked through.