Fresh prawns are popping with ginger and chilli, spiced to your liking, in this bowl of sweet pear slaw to balance it out. To make dinner really standout, sprinkle over peanuts for a burst of nuttiness.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
1
pear
2
radish
2 clove
garlic
1
fresh chilli
1
carrot
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
olive oil
½ tsp
brown sugar
½ tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
vinegar (rice wine or white wine)
• Thinly slice pear into wedges. Thinly slice radish. Finely chop garlic. Thinly slice fresh chilli (if using). Grate the carrot. • In a small bowl, combine garlic, ginger paste, the brown sugar, soy sauce, vinegar and half the chilli.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add chilli-ginger mixture and cook until fragrant, 1 minute.
• Meanwhile, combine shredded cabbage mix, carrot, pear, radish, garlic aioli and Japanese dressing in a large bowl. Season with salt and pepper.
• Divide pear slaw between bowls. • Top with chilli ginger prawns and remaining chilli. • Sprinkle over crushed peanuts to serve. Enjoy!