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!
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 tbs
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 and set aside.
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!