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Sweet and Sticky Mango Prawns

Sweet and Sticky Mango Prawns

with Kale and Coconut Rice

Extra Rapid
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Tags:SpicyUnder 600 calories
Allergens:CrustaceansGlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time10 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

(ContainsGluten, Soya)

1 sachet

Mango Chutney

100 grams

Kale

1 sachet

Soy Sauce

(ContainsGluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1766 kJ
Energy (kcal)422 kcal
Fat8.74 g
of which saturates4.01 g
Carbohydrate63.06 g
of which sugars22.27 g
Protein23.44 g
Salt3.43 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Sieve
Frying Pan
Spatula
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!