Crispy Prawn Tenders
with cheesy wedges, paprika mayo and salad
These crispy chicken tenders feature spiced breadcrumbs, paprika aioli dipping sauce. An almond-topped salad rounds it all out.
Tags:
Family Friendly
•Egg(s) not included
•Eat Me First
Allergens:
Crustaceans
•Cereals containing gluten
•Wheat
•Egg
•Mustard
•Sulphites
•Almonds
•Milk
The quantities provided above are averages only.
Total45 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Prawns
(Contains: Crustaceans)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 sachet(s)
Paprika
(Contains: Mustard)
600 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
15 grams
Almonds
(Contains: Almonds May be present: Sesame, Cereals containing gluten, Peanut)
50 grams
Grated Cheese
(Contains: Milk)
Not included in your delivery
1 unit(s)
Egg
2 tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2942 kJ
Energy (kcal)703 kcal
Fat23.2 g
of which saturates8.2 g
Carbohydrate91 g
of which sugars4 g
Dietary Fiber8.5 g
Protein33 g
Cholesterol78 mg
Salt2.67 g
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
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (peeling optional).
- Pop the wedges onto a large (lined) baking tray.
- Drizzle with oil, season with half the paprika, salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Add 2 tbsp flour (per 2P) to a bowl.
- Beat one egg (per 2P) in another bowl.
- In a third bowl, combine breadcrumbs, Central American spice and salt to taste.
- Slice the chicken breasts lengthways into 5-6 thin strips per person. IMPORTANT: Wash hands and equipment after handling raw chicken.
NOTE: Swapping to prawns? Follow the recipe as written, replacing ‘chicken’ with ‘prawns’ where necessary.
3
- Season the chicken with salt and pepper.
- Dip each slice first into the flour, then the egg and finally the breadcrumbs, ensuring each is completely coated.
- Transfer to a clean plate.
Little Chef's TIP: Kids can help crumb the chicken.
4
- Place a large pan over medium-high heat with enough oil to coat the bottom.
- Once hot, add the chicken (cook in batches if necessary).
- Fry until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once cooked, transfer to a plate lined with kitchen paper.
TIP: You want the oil to be hot so the chicken fries properly. Heat for 3-4 mins before adding the chicken.
5
- When the wedges have 5 mins left to cook, remove from the oven and sprinkle the cheese over the top.
- Return to the oven and bake until melted, 5 mins.
- Meanwhile, in a small bowl, combine the mayo and remaining paprika.
- Toss the salad leaves with salt, pepper and a drizzle of oil.
6
- Divide the chicken between plates.
- Serve the cheesy wedges and salad leaves alongside.
- Drizzle balsamic glaze over the salad, then finish with a sprinkling of almonds.
- Serve with a dollop of paprika mayo for dipping.
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