American-Spiced Prawns & Supergreen Slaw
with Cherry Tomatoes, Garlic Rice & Ranch Dressing
There's something about seafood that screams fresh, and this colourful prawn dish is a case in point! Don't forget the ranch dressing and colourful veggies - which really tie everything together.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 punnet
snacking tomatoes
1 tin
sweetcorn
1 sachet
All-American spice blend
1 packet
prawns
(Contains Crustacean;)
1 bag
shredded cabbage mix
1 bag
kale & spinach
1 packet
mayonnaise
(Contains Egg;)
1 packet
ranch dressing
(Contains Egg, Milk;)
Not included in your delivery
olive oil
20 g
butter (for the rice)
(Contains Milk;)
1.25 cup
water
20 g
butter (for the prawns)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter (for the rice) with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, halve snacking tomatoes. • Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• In a second medium bowl, combine All-American spice blend and a drizzle of olive oil. • Add prawns, tossing to coat.
• When rice has 5 minutes remaining, return frying pan to medium-high heat with the butter (for the prawns) and a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Remove from heat.
• To the bowl with the corn, add tomato, shredded cabbage mix, kale & spinach and mayonnaise. • Toss to combine and season to taste.
• Divide garlic rice between plates. • Top with American-spiced prawns and supergreen slaw. • Drizzle with ranch dressing to serve. Enjoy!