Classic Lemon Pepper Prawns
with Roasted Sesame Sweet Potato & Tomato Salad
Tonight, it's all about simple and classic - lemon-pepper prawns, some herby sweet potatoes and to keep the carbs down, a big salad that will see you going back for more.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
sweet potato
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains Egg;)
1 packet
prawns
(Contains Crustacean;)
1 sachet
lemon pepper seasoning
1 packet
crispy shallots
1 punnet
snacking tomatoes
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
1
olive oil
1 drizzle
vinegar (white wine or rice wine)
1 drizzle
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato, sesame seeds, a drizzle of olive oil and a pinch of salt and pepper over two oven trays lined with baking paper. • Toss to coat, then bake until tender, 20-25 minutes.
• While the sweet potato is roasting, halve snacking tomatoes. • In a medium bowl, place snacking tomatoes and mixed salad leaves. Just before serving, drizzle with a little olive oil, Japanese style dressing and the vinegar and season with salt and pepper.
TIP: Dress the salad before serving to prevent the leaves from going soggy!
• In a small bowl, combine mayonnaise and a drizzle of the soy sauce.
• In a second medium bowl, combine lemon pepper seasoning and a drizzle of olive oil. Add prawns and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Divide lemon pepper prawns, sesame sweet potatoes and salad between plates. • Garnish salad with crispy shallots. Serve with Japanese mayo. Enjoy!