Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4025 / 962
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Start fries
Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil. Toss the fries in the oil until fully coated. Bake for 30 min.
2 Prep prawns
Meanwhile, drain the prawns on kitchen paper. Whisk the eggs in a shallow bowl with the soy sauce. In a separate bowl mix together the pankobreadcrumbs and shredded coconut with a pinch of salt. Add the plainflour and garlicpowder to a third and final bowl.
3 Bread prawns
Add the prawns to the flour, before dipping them in the beaten egg. One by one, coat the prawns in the breadcrumbs. Refrigerate.
4 Make mango salsa
Peel and finely chop the mango and shallots. Chop the tomatoes into small cubes. Finely chop the coriander. Add the shallots, tomatoes, coriander, salt and a pinch of chilliflakes(spicy!) to a bowl (if cooking for 2, use half!).
5 Prep lime mayo and lime salt
Wash the lime thoroughly and grate its zest with a fine blade into a bowl, taking care to avoid its bitter white pith. Crush the flakysalt with your fingers into the limezest. Halve the lime and juice half of it into a second bowl. Mix the mayonnaise into the lime juice.
6 Fry prawns
Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, carefully add the breaded prawns and cook for 2 min on both sides or until golden and crispy. Sprinkle the fries with the limey salt. Serve the prawns with the limey-fries, mayonnaise and mangosalsa to the side.