Saucy Acqua Pazza-Style Prawns
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Saucy Acqua Pazza-Style Prawns

Saucy Acqua Pazza-Style Prawns

with Potato Mash & Parsley

We’re going crazy for these Acqua Pazza-style prawns straight from the shores of Italy! Translating to “fish in crazy water”, this dish comprises of delicately cooked prawns in a flavourful broth with veggies, garlic and herbs. Potato mash makes the perfect accompaniment, soaking up the delicious sauce.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Climate Superstar
Allergens:
Milk
Crustacean/Crustacé

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

courgette

1

tomato

1 stalk

celery

½

Onion

3 clove

garlic

1 sachet

Aussie Spice Blend

1 packet

tomato paste

1 sachet

Chicken-Style Stock Powder

pinch

chilli flakes

1 packet

parsley

1 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

Not included in your delivery

olive oil

30 g

butter

(Contains Milk; )

2 tbs

milk

(Contains Milk; )

1 cup

water

1 tsp

brown sugar

sideBannerName

Nutrition Values

Energy (kJ)1873 kJ
Fat14.3 g
of which saturates8.8 g
Carbohydrate51.3 g
of which sugars26.9 g
Protein22.7 g
Sodium1897 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2
2

• Meanwhile, slice courgette into half-moons. Roughly chop tomato. Thinly slice celery and onion (see ingredients). Finely chop garlic.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, onion and tomato, and until tender, 4-6 minutes.

4
4

• Add courgette, garlic, Aussie spice blend and tomato paste and cook, tossing, until fragrant, 1-2 minutes. • Add the water, chicken-style stock powder, a pinch of chilli flakes (if using) and the brown sugar, and bring to a boil.

5
5

• Reduce heat to medium, add peeled prawns, stir to combine and simmer until prawns are pink and starting to curl up, 3-4 minutes. Season to taste.

6
6

• Divide potato mash between bowls. Top with Acqua Pazza-style prawns. • Tear over parsley to serve. Enjoy!