Creamy Paprika Prawns
with loaded mixed veg mashCalories
:
558 kcalProtein
:
22.7g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Eat Me First
Family Friendly
Protein Rich
Allergens:
- Milk
- Crustaceans
- Barley
- Cereals containing gluten
- Wheat
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
Carrot
110 grams
Creme Fraiche
(Contains: Milk)
160 grams
Prawns
(Contains: Crustaceans)
5 grams
Parsley
150 grams
Green Beans
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
2 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Milk
(Contains: Milk)
to taste
Butter
(Contains: Milk)
Nutrition Values
Energy (kJ)2336 kJ
Energy (kcal)558 kcal
Fat16.1 g
of which saturates12.5 g
Carbohydrate82.6 g
of which sugars21 g
Dietary Fiber17.2 g
Protein22.7 g
Salt3.8 g
Potassium1339.5 mg
Calcium79.8 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Potato Masher
•Colander
•Pot with Lid
Cooking steps
1
- Boil a large pot of salted water for the mash.
- Chop the potato into 2cm chunks (peeling optional).
- Trim the carrot, then quarter lengthways (no need to peel). Chop into 2cm chunks.
- Add the potato and carrot to the boiling water and cook until fork-tender, 12-18 mins.
- Meanwhile, trim the green beans, then cut into thirds. Add to the boiling veg for the final 5 mins of cooking time.
2
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water.
- Mash until it resembles a coarse mixture. Season with salt and pepper. Cover to keep warm.
3
- Halve, peel and chop the onion into small pieces.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the prawns, paprika and onion and season with salt and pepper.
- Fry until cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
4
- Add the creme fraiche, 50ml water (per 2P) and stock to the pan.
- Cover and simmer, 4-5 mins more.
5
- While the prawns simmer, roughly chop the parsley (stalks and all).
6
- Divide the mash and prawns between plates.
- Finish with a scattering of chopped parsley.
