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Sweet and Sticky Mango Prawns

Sweet and Sticky Mango Prawns

Three Steps | Ready in 10

Extra Rapid
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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.

Allergens:CrustaceansGlutenSoya
Preparation Time10 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch(es)

Coriander

1 unit(s)

Garlic

½ unit(s)

Lime

1 tin(s)

Sweetcorn

180 grams

King Prawns

(ContainsCrustaceans)

1 pack(s)

Steamed Coconut Basmati Rice

50 sachet

Pad Thai Paste

(ContainsGluten, Soya)

1 sachet

Mango Chutney 40g

1 bag(s)

Rainbow Chard

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1728 kJ
Energy (kcal)413 kcal
Fat8.0 g
of which saturates4.0 g
Carbohydrate64 g
of which sugars22.0 g
Dietary Fiber1 g
Protein22 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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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.

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.

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!