Chilli Prawn & Potato Rosti Bites
with Cucumber Salsa & Smokey Aioli
Spice up your holiday season with these fresh and flavourful chilli prawns. Golden, crispy potato rosti are topped with punchy prawns that bring a festive kick to your festive starter menu. Add some avo, smokey aioli and a crunchy cucumber salad for the perfect balance of creamy and crisp!
This recipe is under 650kcal per serving and under 40g carbohydrates 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
1
avocado
1
cucumber
1
radish
2 clove
garlic
½
lemon
2
potato
1 sachet
Chicken-Style Stock Powder
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
pinch
chilli flakes
1 packet
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tablespoon (tbsp)
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. Finely chop cucumber, radish and garlic. Zest lemon to get a pinch and slice into wedges. • In a small microwave-safe bowl, place the butter and microwave in 10 second bursts until melted.
• Grate potato and squeeze out any excess moisture using a paper towel or clean cloth. • In a large bowl, combine potato, chicken-style stock powder, the plain flour, melted butter and a generous pinch of pepper.
TIP: Squeezing the grated potato helps remove excess moisture, which means more crispiness!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add tablespoons of potato mixture in batches and flatten with a spatula (you should get 4 per person). • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate.
TIP: Add extra olive oil between batches as needed.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add garlic, chilli flakes (if using) and lemon zest, and cook until fragrant, 1 minute. • Remove pan from heat, add a squeeze of lemon juice and toss to combine.
• Meanwhile, in a medium bowl, combine cucumber, radish, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Arrange potato rosti on a serving platter. Top with avocado, cucumber salsa and chilli garlic prawns. • Drizzle with smokey aioli. Serve with remaining lemon wedges. Enjoy!