Sweet and Sticky Mango Prawns
with Kale and Coconut Rice
.
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 conflict 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.
1 bunch(es)
Coriander
1 unit(s)
Garlic
½ unit(s)
Lime
1 tin(s)
Sweetcorn
1 bag(s)
Baby Spinach
180 grams
King Prawns
(ContainsCrustaceans)1 pack(s)
Steamed Coconut Basmati Rice
1 sachet
Pad Thai Paste
(ContainsCereals containing Gluten, Soya)1 sachet
Mango Chutney
100 grams
Kale
1 sachet
Soy Sauce
(ContainsCereals containing Gluten, Soya)
a) Roughly chop the coriander (stalks and all). b) Peel and grate the garlic (or use a garlic press). c) Zest the lime and cut into wedges. d) Drain and rinse the sweetcorn in a sieve.
a) Heat a drizzle of oil in a frying pan on medium-high heat. b) Add the spinach and fry until starting to wilt, 2-3 mins. Add a splash of water to help it wilt.c) Add the garlic, fry for a further minute.d) Add the prawns and cook for 2-3 mins IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) Add the sweetcorn and coconut rice, use a spatula to break-up the rice. Cook for 2-3 mins.b) Stir in the Pad Thai sauce and mango chutney until all combined and pipping hot.c) Add the lime zest and coriander and stir through. d) Divide between plates and serve with the lime wedges for squeezing over. Enjoy!