Ultimate Hot Prawn Cocktail Sando
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Ultimate Hot Prawn Cocktail Sando

with Lemony Avo Salad and Chips

Allergens:
Cereals containing gluten
•Egg
•Mustard
•Crustaceans

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 Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Baby Cucumber

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Avocado

2 unit(s)

Garlic Clove

1 unit(s)

Lemon

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

64 grams

Mayonnaise

(Contains Egg, Mustard)

15 grams

Sambal Paste

225 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

½ tsp

Tomato Ketchup

1 tsp

Sugar for the Sauce

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

sideBannerName

Nutritional information

Energy (kJ)3092 kJ
Energy (kcal)739 kcal
Fat31.8 g
of which saturates5.2 g
Carbohydrate90.7 g
of which sugars14.5 g
Protein27.5 g
Salt2.96 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Garlic Press
•Mixing Bowl
•Salad Bowl
•Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). 

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, trim the cucumber and slice into 0.5cm thick rounds. Reserve 5 rounds per person (for your sandwich). 

Trim the baby gem, separate the leaves. Reserve 1 leaf per person (for your sandwich) then tear the rest into bite-sized pieces. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

Peel and grate the garlic (or use a garlic press). Halve your lemon. Halve the burger buns.

3

Put your mayo, sambal, ketchup and sugar for the sauce (see pantry for both amounts) into a medium bowl and mix together. Marie rose sauce done!

Add a squeeze of lemon juice into a large bowl along with the olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper and mix together. Set aside.

4

Drain the prawns. Heat a knob of butter in a large frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Add the garlic, stir together and cook for 1 minute more. IMPORTANT: Wash your hands and equipment after handling raw prawns.

While the prawns cook, put your buns into the oven to warm through, 2-3 mins.

5

Once cooked, add your prawns to the bowl with the marie rose sauce and mix together.

IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

6

Place a lettuce leaf on the bottom half of each bun, followed by the prawns (save some of the sauce for the top of the bun). Add your reserved cucumber, spread any remaining marie rose sauce on the top of the bun and close your sandwich.

Add the avocado and remaining cucumber and lettuce to the bowl with the dressing and toss together.

Serve the sandwich with the salad and chips alongside.

Enjoy!