Sweet and Sticky Mango Prawns
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Sweet and Sticky Mango Prawns

Sweet and Sticky Mango Prawns

Three Steps | Ready in 10

Looking for a tasty midweek dinner option? Try cooking up our Sweet and Sticky Mango Prawns in just 10 minutes for a balanced and tasty meal.

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 Time10 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

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

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Nutritional information

Energy (kcal)58 kcal
Energy (kJ)244 kJ
Fat0.2 g
of which saturates0 g
Carbohydrate14.6 g
of which sugars11.5 g
Protein0.6 g
Salt0.66 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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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