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.
The quantities provided above are averages only.
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
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
• 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.
• Meanwhile, slice courgette into half-moons. Roughly chop tomato. Thinly slice celery and onion (see ingredients). Finely chop garlic.
• 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.
• 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.
• 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.
• Divide potato mash between bowls. Top with Acqua Pazza-style prawns. • Tear over parsley to serve. Enjoy!