Honey Garlic Prawn Loaded Naan
with Yoghurt, Tomato and Baby Gem
Calories
:
540 kcalProtein
:
25.5g proteinTotal
:
15 minutesDifficulty
:
EasyCalorie Smart
Pescatarian
Source of Fibre
Allergens:
- Crustaceans
- Sulphites
- Cereals containing gluten
- Wheat
- Milk
- Celery
- Mustard
- May contain traces of allergens
This super quick recipe is short on time but full of flavour. It only takes 15 minutes to make this Honey Garlic Prawn Loaded Naan, piled with mint yoghurt dressed baby gem, spiced sticky prawns and tomatoes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Red Onion
160 grams
King Prawns
(Contains: Crustaceans)
1 unit(s)
Garlic Clove
2 unit(s)
Intense™ Tomato
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
Nutrition Values
Energy (kJ)2258 kJ
Energy (kcal)540 kcal
Fat12.6 g
of which saturates3.5 g
Carbohydrate82.7 g
of which sugars21.3 g
Dietary Fibre8.5 g
Protein25.5 g
Salt2.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Garlic Press
•Large Frying Pan
•Bowl
•Baking Tray
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion. Drain the prawns.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the onion, 3-4 mins. Season with salt and pepper.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Next, add the prawns. Season with salt and pepper. Stir-fry, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
2
- Cut the tomatoes into 2cm chunks. Add to a bowl with the red wine vinegar, a pinch of sugar (if you have any) and a drizzle of oil.
- Trim the baby gem, halve lengthways, then thinly slice.
- Add the garlic and roasted spice and herb blend to the prawns. Fry, 1 min.
- Stir in the honey (see pantry). Season with salt and pepper.
3
- Put the naans onto a baking tray. Sprinkle with a little water. Pop into the oven to warm through, 2-3 mins.
- Put the yoghurt in another medium bowl. Add a drizzle of olive oil, season with salt and pepper and mix.
- Add the baby gem to the yoghurt. Toss to coat.
4
- Share the naans between your serving plates.
- Top with the dressed baby gem.
- Spoon on the spiced honey garlic prawns.
- Scatter over the tomatoes to finish.
Customer reviews
Review summary
Updated on Oct 2026- Flavour: The ragu sauce is rich and well received, with the sugar adding a subtle depth that surprised some in a positive way; a few found it a touch too sweet or salty.
- Ease of prep: Quick and straightforward to cook, making it a reliable midweek option that even younger cooks can follow.
- Suggestions: Add garlic, onion, or extra herbs to boost the flavour; stir in extra veg such as pepper or courgette if you want more substance in the sauce.
- Next-day meals: Reheated leftovers can turn a little dry, so add a splash of water when warming through to loosen the sauce.
