Tropical Prawns, Peppers and Pineapple
with Coconut Rice
Sweet, spicy, sour and refreshing flavours of the tropics!
Cals 716 · Prot 35 · Carbs 109 · Fat 20
Tips for Kids
30 min
Sweet, spicy, sour and refreshing flavours of the tropics!
Cals 716 · Prot 35 · Carbs 109 · Fat 20
Tips for Kids
Ingredients
Prawns
Prawns
7*
350 Grams
Red pepper
1 Piece
Large red chilli
1 Piece
Spring onion
40 Grams
Pineapple chunks
140 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Garlic paste
10 Grams
Cumin powder
2 Grams
Soy sauce
9*10*11*
10 ML
Allspice powder
2 Grams
Mango chutney
50 Grams
Lime
1 Piece
Coconut rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
100 ML
Coconut milk
200 ML
Allergens
*7 Crustaceans, *9 Soya, *10 Wheat, *11 Gluten
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) | 3001 / 716 |
| Fats (g) | 20 |
| of which saturated (g) | 10.9 |
| Carbohydrates (g) | 109 |
| of which sugars (g) | 26.9 |
| Fibers (g) | 8.2 |
| Proteins (g) | 34.8 |
| Salt (g) | 2.1 |
*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 Boil rice
- Rinse the rice.
- Add the rice, a pinch of salt and the measured water and coconut milk to a pot with a lid and bring to a boil over a high heat.
- Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat and keep covered until serving.
2 Prep
- Meanwhile, deseed and roughly chop the pepper.
- Finely chop the red chilli.
- Trim and finely chop the spring onion.
- Drain the pineapple chunks.
Tip! Sensitive to spice? Deseed the red chilli for a milder sauce.
3 Fry prawns
- Drain the prawns on kitchen paper.
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Fry the prawns with a pinch of salt for 2-3 min until pink and cooked through.
- Transfer to a plate and reserve the pan.
4 Make sauce
- Return the pan to a medium-high heat with a drizzle of oil.
- Once hot, add the pepper and half of the spring onion with a pinch of salt and fry for 3 min.
- Add the garlic paste, cumin powder, soy sauce and a pinch of allspice. Fry for 1 min.
- Add the mango chutney, pineapple chunks, red chilli (spicy!) and a splash of water.
- Cook for 2 min or until the sauce thickens up slightly. Set aside.
Tip! If cooking for kids, reserve a portion of the peppers, pineapple and sauce before adding the red chilli - keeping their sauce mild.
5 Toss prawns
- Meanwhile, slice the lime into wedges.
- Return the prawns to the sauce with a squeeze of lime juice and toss.
Tip! If cooking for kids, add a portion of the prawns to the reserved peppers, pineapple and milder sauce.
6 Serve
- Divide the coconut rice among plates and serve the Tropical prawns alongside.
- Top with the remaining spring onions.
Tip! If cooking for kids, serve the milder prawns, peppers, pineapple and coconut rice separately.
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