Panko-Crumbed Prawn Roll
with Coconut Sweet Chilli Mayo & Wedges
Adding another fusion dish to your repertoire by introducing you to this banging prawn roll! You'll be crumbing the prawns in a delicious panko-coconut crumb and then pan frying them to get the crispiest texture. Top it all off with some smokey aioli and wedges to serve.
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
Potato
1
Garlic
1
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
1
Peeled Prawns
(Contains Crustacean;)
1
Hot Dog Bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy. )
1
Mixed Salad Leaves
1
Smokey Aioli
(Contains Egg; May be present: Milk. )
1
Coconut Sweet Chilli Mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
Not included in your delivery
olive oil
butter
(Contains Milk;)
plain flour
(Contains Gluten, Wheat;)
salt
egg
(Contains Egg;)
white wine vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. In a small microwave-safe bowl, in 10-second bursts, soften the butter in the microwave. • Add garlic and mash with a fork to combine. Season with salt and pepper. Set aside.
• In a shallow bowl, add the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and shredded coconut. • Pat prawns dry, then toss in plain flour to coat. Dip prawns into the egg mixture and finally into the panko-coconut mixture.
• Heat a large frying pan over high heat medium-high heat with enough olive oil to coat the base. • When the oil is hot, cook prawns until golden and cooked through, 2 minutes each side. Transfer to a paper towel-lined plate. Season with salt.
• In a medium bowl, combine mixed salad leaves with a drizzle of white wine vinegar and olive oil. Season. • Slice hot dog buns in half lengthways, 3/4 of the way through then spread with garlic butter. • Bake hot dog buns directly on wire oven rack until heated through, 3 minutes.
• Fill buns with mixed salad leaves and coconut-crumbed prawns, then drizzle over smokey aioli. • Serve with wedges. Enjoy!