Brazilian Inspired Prawn Skewers and Chorizo Salsa
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Brazilian Inspired Prawn Skewers and Chorizo Salsa

with Aji Sauce and Sweet Potatoes

Allergens:
Egg
•Mustard
•Crustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Sweet Potato

2 bunch(es)

Coriander

1 unit(s)

Red Chilli

3 unit(s)

Garlic Clove

2 unit(s)

Lime

96 grams

Mayonnaise

(Contains Egg, Mustard)

1 unit(s)

Bell Pepper

(May contain Celery)

160 grams

Sweetcorn

90 grams

Diced Chorizo

225 grams

King Prawns

(Contains Crustaceans)

4 unit(s)

Bamboo Skewers

20 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Sauce

1 tsp

Sugar for the Salsa

1 tbsp

Olive Oil for the Salsa

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Nutritional information

Energy (kJ)3222 kJ
Energy (kcal)770 kcal
Fat37.3 g
of which saturates7.7 g
Carbohydrate72.5 g
of which sugars27.9 g
Protein33.9 g
Salt5.16 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Medium Bowl
•Sieve
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut the sweet potatoes widthways into 1cm thick slices. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Bake on the middle shelf until golden and cooked through, 30-35 mins. Turn halfway through.

2

Meanwhile, finely chop the coriander (stalks and all). Halve the chilli lengthways, deseed, then finely chop. Peel and grate the garlic (or use a garlic press). Halve the limes. 

In a small bowl, combine half the coriander, half the chilli, a third of the garlic and half the lime juice. 

Stir in the mayonnaise and olive oil for the sauce (see pantry for amount) until well combined - this is your aji sauce! Season with salt and pepper. Set aside. 

3

Halve the pepper and discard the core and seeds. Chop into 1cm chunks. Drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Meanwhile, in a medium bowl, combine the remaining coriander, half of the remaining lime juice with the sugar and olive oil for the salsa (see pantry for both amounts). Set aside for now. 

4

Add the pepper and sweetcorn to the frying pan and cook until slightly charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the veg to pick up some nice colour. Add the remaining garlic and stir-fry for 30 seconds. 

Transfer the chorizo mixture to the coriander salsa dressing bowl. Sir to coat. Taste and season with salt and pepper if you feel it needs it. 

5

Drain the prawns. Thread the prawns onto skewers, then pop the on a large baking tray lined with foil. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Pop your skewers on the top shelf of your oven to cook for 10-12 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

6

Divide the prawn skewers between plates and spoon over the aji sauce. 

Serve with the sweet potatoes, chorizo salsa and a handful of salad leaves on the side. Squeeze over any remaining lime juice and drizzle over some oil on the leaves to finish.

Enjoy!