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Spiced Prawn Skewers

Spiced Prawn Skewers

with Coconut Rice and Fresh Tomato Mango Salsa

.

Allergens:
Mustard
Celery

The quantities provided above are averages only.

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.

Total50 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

4

Bamboo Skewers

1

Bell Pepper

(May contain traces of: Celery)

2

Spring Onion

1

Poudre de Colombo

(Contains: Mustard)

30

Honey

250

King Prawns

2

Garlic Clove**

15

Desiccated Coconut

150

Basmati Rice

10

Vegetable Stock Paste

(Contains: Celery)

½

Lime

1

Medium Tomato

½

Green Chilli

1

Coriander

½

Mango

Not included in your delivery

2

Olive Oil for the Salsa

300

Water for the Rice

Nutritional information

Energy (kcal)616 kcal
Energy (kJ)2578 kJ
Fat15 g
of which saturates6 g
Carbohydrate93 g
of which sugars28 g
Protein29 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Large Bowl
Shallow Dish
Knife
Baking Tray
Garlic Press
Aluminum Foil
Medium Saucepan
Small Bowl
Lid
Measuring Cups
Zester
Medium Bowl
Measuring Spoon
Peeler
Fork

Instructions

Get Prepped
1

Preheat your oven to 220°C and pop your skewers into a shallow dish of water to soak. Halve the pepper and discard the core and seeds. Chop into 3cm sized chunks. Trim the spring onion and cut each into 4 even pieces. Pop the poudre de colombo into a large bowl and add a splash of oil and half the honey. Season with salt and pepper and mix together. Add the pepper, spring onion and prawns to the bowl and mix together to coat in the marinade.

Thread the Skewers
2

Thread the prawns, pepper and spring onion pieces onto skewers, then pop them on a large baking tray lined with foil. Drizzle any extra marinade over the top. Set aside (you'll roast them later). Peel and grate the garlic (or use a garlic press). Heat a medium saucepan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Transfer the coconut to a small bowl.

Cook the Rice
3

Pop your pan back on medium heat and add a drizzle of oil. Add the garlic, stir and cook for 30 seconds. Pour in the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and the stock paste, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Make the Salsa
4

Zest and halve the lime. Squeeze the lime juice into a medium bowl and add the remaining honey, olive oil (see ingredients for amount) and a pinch of salt and pepper. Chop the tomato into 1cm pieces and add to the bowl, mix together and leave it to the side for a few mins. TIP: Adding salt to tomatoes makes them release their lovely juices. Thinly slice the chilli (be careful - it's hot), finely chop the coriander (stalks and all) and add half of each to the tomatoes.

Cook the Skewers
5

When the rice has come off the heat, 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. Meanwhile, using a peeler, peel the mango then stand it upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces (see ingredients for amount you need). Discard the stone.

Finish and Serve
6

Fluff up the rice with a fork and stir through the lime zest and desiccated coconut. Add the mango to the tomato and mix together. Serve the rice with the skewers on top and a few spoonfuls of mango tomato salsa with its juices. Sprinkle over the remaining coriander and chilli. Enjoy!

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