Easy Mexican-Spiced Prawns & Garlic Rice
with Cherry Tomato Salsa & Lemon Yoghurt
Light and bright, this colourful seafood bowl will have the whole dinner table smiling. Packed full of Tex-Mex inspired flavours and then slathered with honey, your prawns will easily become the star of tonight's dinner show.
This recipe is under 650kcal 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 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 punnet
snacking tomatoes
1 bag
baby spinach leaves
½
lemon
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Tex-Mex spice blend
1 packet
peeled prawns
(Contains Crustacean;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan over a medium heat, melt butter with a dash of olive oil. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a pinch of salt, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 12 minutes (the rice will finish cooking in its own steam, so don't peek).
• Meanwhile, chop snacking tomatoes. • Roughly chop baby spinach leaves. • Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, spinach, lemon zest and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add peeled prawns and toss 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. In the last minute, add the honey and toss to coat. Remove from heat, then season.
TIP: Don't worry if your prawns gets a little charred during cooking. This adds to the flavour!
• Divide rice between bowls. • Top with the Mexican-spiced prawns, tomato salsa and lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!