Double Baja-Style Blackened Prawns
with Garlic Rice & Smokey Slaw
There’s a hint of smokiness in the air and it’s coming from these prawns! The All-American spice works magic when cooked onto this fresh seafood and served on top of a bed of rice. Not to mention, the smokey aioli tossed through the slaw. It’s a firestorm of flavour tonight!
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Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
apple
1 stalk
celery
½ sachet
All-American Spice Blend
2 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 packet
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.25 cup
water
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice apple and celery.
• In a medium bowl, combine All-American spice blend (see ingredients) and a drizzle of olive oil. • Add peeled prawns and toss to coat.
• When the rice has 5 minutes remaining, return the frying pan to medium-high heat. Heat remaining butter with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In the last minute, add remaining garlic and cook until fragrant. Remove from heat.
TIP: Cook in batches if your pan is getting crowded.
• While the prawns are cooking, combine shredded cabbage mix, apple, celery, and smokey aioli in a large bowl. • Season to taste.
• Divide garlic rice between bowls. • Top with American-spiced prawns and aioli slaw to serve. Enjoy!