Peri-Peri Prawn & Zesty Ranch Salad
with Rice, Steamed Corn & Fetta Cheese
Reinvigorate the humble rice bowl thanks to tender prawns packed with flavourful, per-peri seasoning. Some corn on the cob and our ranch salad serve as colourful companions to really ramp up the crunch and tang of this delectable dish!
We’ve replaced the chives in this recipe with spring onion 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 cob
corn
1
cucumber
½
lemon
1 sprig
spring onions
1 packet
peeled prawns
(Contains Crustacean;)
1 sachet
peri-peri seasoning
1 packet
sweet chilli sauce
1 packet
microwavable basmati rice
(Contains Soy;)
1 packet
slaw mix
1 packet
baby spinach leaves
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid, then season with salt and pepper. • Meanwhile, roughly chop cucumber. • Halve lemon. • Thinly slice spring onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook peeled prawns and peri-peri seasoning, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Remove from heat and stir in the butter, sweet chilli sauce and a splash of water.
• Microwave rice until steaming, 2-3 minutes. • Meanwhile, in a large bowl, combine slaw mix, baby spinach leaves, cucumber, ranch dressing and a good squeeze of lemon juice. Season to taste.
• Divide rice and zesty ranch salad between bowls. • Top with peri-peri prawns and steamed corn. Drizzle over any remaining pan sauce. • Crumble over fetta cubes. Garnish with spring onion to serve. Serve with remaining lemon wedges. Enjoy!