Double Honey-Soy Prawn Tacos
with Asian-Style Salad & Crispy Shallots
Nothing screams summer tacos, quite like adding prawns and pear to your tortillas. This super bright concoction packs colour, crunch and flavour (honey-soy to be precise). Sprinkle over some crispy shallots to serve and dig in!
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
1
carrot
2 packet
prawns
(Contains Crustacean;)
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mayonnaise
(Contains Egg;)
1 packet
crispy shallots
1
pear
1 clove
garlic
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
1
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
1 packet
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Grate carrot. Thinly slice pear. • Roughly chop garlic.
• 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. In the last minute, cook garlic, soy sauce (for the glaze), honey and vinegar, until slightly thickened, 1-2 minutes. • Remove from heat and cover to keep warm.
TIP: Cook prawns in batches for best results!
• In a medium bowl, combine Japanese dressing and a drizzle of olive oil. Add mixed salad leaves and carrot and toss to coat. Season. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Spread each tortilla with some mayonnaise. Top with a helping of Asian-style salad, pear and honey-soy prawns. • Sprinkle with crispy shallots to serve. Enjoy!