Grilled American Prawns & Chorizo Potato Salad
with Mustard Cider Apple Coleslaw
If this doesn't scream Summer, then we don't know what does. It's packed with BBQ-friendly ingredients that will crisp up to perfection, including all-American prawns, a chorizo potato salad and a bountiful apple coleslaw, perfect for sharing!
We’ve replaced the deluxe slaw mix in this recipe with slaw mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
Chat Potatoes
½
apple
1 bag
slaw mix
1 packet
mustard cider dressing
1 packet
prawns
(Contains Crustacean;)
½
lemon
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 bag
parsley
1 packet
mayonnaise
(Contains Egg;)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat BBQ to high heat. Preheat oven to 220°C/200°C fan-forced. Cut chat potatoes into thin rounds. • Place chat potatoes, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. • Toss to coat, then bake until tender and golden, 20-25 minutes.
• While the potatoes are cooking, thinly slice apple (see ingredients). • In a medium bowl, combine slaw mix, apple, mustard cider dressing and a drizzle of olive oil and toss to coat. Season to taste. • In a second medium bowl, combine peeled prawns, All-American spice blend and a drizzle of olive oil.
TIP: Toss the slaw just before serving to keep the slaw crisp. TIP: This is a mild spice blend, but use less if you're sensitive to heat!
• Cut lemon in half. • When the BBQ is hot, grill lemon, cut-side down, until charred, 1-2 minutes. • Meanwhile, grill mild chorizo until charred and cooked through, 4-6 minutes each side. Allow to cool slightly then cut into half-moons. Transfer to a third medium bowl.
No BBQ? Roughly chop mild chorizo. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lemon cut-side down until charred, 3-4 minutes. Set aside. Cook mild chorizo, tossing, until golden, 8 minutes.
• When the potatoes are ready, grill prawns until pink and starting to curl up, 2-3 minutes each side. Transfer to a serving plate.
No BBQ? Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Roughly chop parsley. • To the bowl with the chorizo, add mayonnaise, roast potatoes and half the parsley. Toss to combine and season with pepper.
• Squeeze grilled lemon over prawns and sprinkle with remaining parsley. • Bring the American BBQ prawns, chorizo potato salad and mustard cider apple slaw to the table. Enjoy!