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Sweet and Sticky Mango Prawns

Sweet and Sticky Mango Prawns

Three Steps | Ready in 10
4.0(829)
Recipe Development Team
Recipe Development TeamUpdated on October 23, 2023
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Calories
: 
58 kcal
Protein
: 
0.6g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

50

Pad Thai Paste

40

Mango Chutney

150

Sweetcorn

150

Rainbow Chard

180

King Prawns

1

Garlic Clove

1

Steamed Coconut Basmati Rice

½

Lime

1

Coriander

Energy (kcal)58 kcal
Energy (kJ)244 kJ
Fat0.2 g
Carbohydrate14.6 g
of which sugars11.5 g
Protein0.6 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

PDF
Get Started
1

Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges. Drain and rinse the sweetcorn in a sieve.

Start the Chard
2

Heat a drizzle of oil in a frying pan on medium-high heat. Add the rainbow chard and fry until softened, 2-3 mins. Add a splash of water to help it wilt.Add the garlic, fry for a further minute.Add the prawns and cook for 2-3 mins IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Finish Off
3

Add the sweetcorn and coconut rice, use a spatula to break-up the rice. Cook for 2-3 mins.Stir in the Pad Thai sauce and mango chutney until all combined and pipping hot.Add the lime zest and coriander and stir through. Divide between plates and serve with the lime wedges for squeezing over. Enjoy!

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