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HelloFresh
HelloFresh
Garlicky Prawns

Garlicky Prawns

with Mini Roast Potatoes and Walnut-Parsley Pesto

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3.5 / 4 Ratingout of 2808 ratings
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There a tapas-y, summer holiday vibe to today's recipe. Prawns bathed in a tomato and garlic sauce feel distinctly Mediterranean. So, no matter what the British weather is doing, here's a plateful of sunshine!

Allergens:NutsMilkCrustaceans
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Potato

1 bunch(es)

Flat Leaf Parsley

1 bag(s)

Walnuts

(ContainsNuts)

1 pack(s)

Hard Cheese (Italian Style)

(ContainsMilk)

1 unit(s)

Red Onion

1 punnet(s)

Premium Tomatoes

1 unit(s)

Garlic Clove

150 grams

King Prawns

(ContainsCrustaceans)

1 bag(s)

Rocket

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2046 kJ
Energy (kcal)489 kcal
Fat21.0 g
of which saturates6.0 g
Carbohydrate53 g
of which sugars9.0 g
Protein24 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Peeler
Saucepan
Strainer
Bowl
Grater
Spoon
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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Boil the Potato
Boil the Potato
1

Preheat your oven to 220°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Peel the potato, chop into 3cm chunks and add to the pan. Boil for 5 mins, then drain in a colander. TIP: They won't be cooked at this stage, we are just par-boiling them! Meanwhile, pour a glug of oil onto a baking tray and put it on the top shelf of your oven. TIP: This helps your potatoes get super crispy!

Roast the Potato
Roast the Potato
2

Once drained, give the potato a good shake in the colander to fluff up the edges. TIP: By doing this, you create more surface area for crisping! Gently tip the potato onto your hot baking tray - be careful not to burn yourself! Spread out in an even layer and season with salt. Roast on the top shelf of your oven until crisp and golden, 25-30 mins. Turn halfway through cooking.

Make the Pesto
Make the Pesto
3

Meanwhile, finely chop the parsley (stalks and all) and walnuts. Put the parsley, walnuts and hard Italian cheese in a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper, mix well and set aside.

Prep the Veggies
Prep the Veggies
4

Halve, peel and chop the red onion into small pieces. Chop the cherry tomatoes in half. Peel and grate the garlic (or use a garlic press). Heat a splash of oil in a frying pan on medium heat and add the onion. Cook until soft and slightly brown, stirring occasionally, 10 mins. TIP: If the onion is browning too much, just turn the heat down a little.

Cook the Prawns
Cook the Prawns
5

When the onion is cooked, add the tomatoes, garlic and prawns. Season with salt and pepper. Cook for 4-5 mins, or until the tomatoes are slightly soft and the prawns are cooked. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through. Once cooked, remove the pan from the heat.

Finish and Serve
Finish and Serve
6

Divide the mini roast potatoes between plates. Lay a handful of rocket over the potatoes and a generous portion of garlic prawns on top of that. Finish by drizzling over the pesto. Enjoy!