Garlic and Chilli Prawns
perfect for sharing
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Aioli
(Contains Egg, Mustard)
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
1 unit(s)
Lime
2 unit(s)
Garlic
1 unit(s)
Chilli
150 grams
Prawns
(Contains Crustaceans)
2 sachet(s)
Honey
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
Place a pan over medium heat (no oil). Once hot, dry-fry the flaked almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
In a small bowl, stir together the aioli, honey, half of the toasted flaked almonds and korma curry paste.
Zest and cut the lime into quarters.
Peel and grate the garlic (or use a garlic press).
Halve the red chilli lengthways, deseed, then finely chop.
Return the pan to medium-high heat with a drizzle of oil.
Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
Next, add the garlic and chilli (add less if you dont like the heat), fry for an additional 1 min, then remove the pan from the heat. Stir through your lime zest.
IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Spoon the korma aioli into the bottom of your serving bowl.
Top with your cooked prawns and sprinkle over the remaining toasted flaked almonds.
Serve with lime wedges for squeezing over.
