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Mango Glazed Prawns and Roasted Romanesco

Mango Glazed Prawns and Roasted Romanesco

with spiced couscous
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Calories
: 
463 kcal
Protein
: 
29g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Wheat
  • Crustaceans
  • Soya
  • May contain traces of allergens

https://www.hellofresh.co.uk/recipes/mango-chutney-chicken-with-spice-576a9665b5793f395f8b4568

Serving amount

1 sachet(s)

Mango Chutney

2 sachet(s)

Ground Cumin

1 unit(s)

Onion

2 unit(s)

Garlic

1 tin(s)

Tomato Paste

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

160 grams

King Prawns

(Contains: Crustaceans)

600 grams

Romanesco

100 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Energy (kJ)1936 kJ
Energy (kcal)463 kcal
Fat3.4 g
of which saturates0.6 g
Carbohydrate77.4 g
of which sugars25.2 g
Dietary Fiber12.3 g
Protein29 g
Salt2 g
Potassium936.3 mg
Calcium88.5 mg
Iron0.3 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 your delivered box.
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Peel and grate the garlic (or use a garlic press).
  • Halve, peel and chop the onion into small pieces.
  • Trim the tip of the Romanesco. Cut head into small florets and stem into 2cm pieces.
Marinate the Prawns
2
  • Add the prawns to a bowl along with with the mango chutney, half the cumin and a drizzle of oil. IMPORTANT: Wash hands and equipment after handling raw prawns.
  • Set aside to allow to marinate.
Roast the Romanesco
3
  • Pop the Romanesco onto a lined baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat.
  • Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
Make the Spiced Couscous
4
  • Place a pot over medium-high heat with a drizzle of oil.
  • Fry the onion with the remaining cumin and garlic, 1 min. 
  • Add the tomato paste and a pinch of sugar.
  • Raise the heat to high then stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
  • When boiling, remove from the heat, stir in the stock and couscous and cover the pot. Leave aside for 8-10 mins or until ready to serve.

TIP: If you’re in a hurry, you can boil the water in your kettle.

Cook the Prawns
5
  • Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the prawns to the pan and season with salt and pepper.
  • Fry until cooked through, 4-5 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
Divide and Serve
6
  • Divide the spiced couscous between plates.
  • Serve the Romanesco broccoli and mango chutney prawns alongside. 
Meal right image

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