Zesty Prawn & Salad Roll
with Caper Mayo & Seasoned Fries
A fresh and creamy prawn salad roll is the only cure to a blisteringly hot summer day. This meal wouldn’t be complete without some hand cut fries to pick into, even the seagulls will be swarming for a bite!
We’ve replaced the potato in this recipe with sweet potato 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
2
sweet potato
1 sachet
garlic & herb seasoning
1 sprig
spring onions
1
cucumber
½
lemon
1 packet
capers
1 packet
peeled prawns
(Contains Crustacean;)
1 sachet
lemon pepper seasoning
2
hot dog bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
mixed salad leaves
pinch
Chilli Flakes
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice spring onion. Thinly slice cucumber into sticks. • Zest lemon to get a good pinch then slice into wedges. Roughly chop capers. • In a medium bowl, combine peeled prawns, lemon pepper seasoning and a drizzle of olive oil.
• 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. • Transfer prawns to a medium bowl and allow to cool slightly.
• When the fries have 5 minutes remaining, bake hot dog buns directly on wire oven rack until heated through, 3 minutes.
• While the buns are baking, to the bowl with the prawns, add dill & parsley mayonnaise, spring onion, capers and lemon zest. Toss to combine. • In a second medium bowl, combine mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil
TIP: Capers have a strong flavour – add less if desired.
• Sprinkle fries with chicken salt and toss to coat. • Slice buns in half lengthways, 3/4 of the way through. Fill with salad leaves, cucumber and creamy prawns. • Sprinkle with a pinch of chilli flakes (if using). Serve with seasoned fries and any remaining lemon wedges. Enjoy!