Nurturing Sweet Chilli Prawns Inspired by Mega Kangaskhan

Name: Nurturing Sweet Chilli Prawns Inspired by Mega Kangaskhan with sweet potato fries and side salad
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 pack(s) Breadcrumbs; 2 unit(s) Sweet Potato; 1 sachet(s) Red Wine Vinegar; 40 grams Salad Leaves; 1 sachet(s) Mayo; 1 unit(s) Carrot; 1 sachet(s) Sweet Chilli Sauce; 150 grams Prawns; 1 sachet(s) Aioli; 1 tsp Sugar; to taste Oil; to taste Salt; to taste Pepper

with sweet potato fries and side salad

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Mega Kangaskhan's nurturing nature shines through in this family favourite meal.

Tags:

Protein Rich

•Eat Me First

•Family Friendly

•Calorie Smart

Allergens:

Cereals containing gluten

•Wheat

•Sulphites

•Egg

•Mustard

•Crustaceans

The quantities provided above are averages only.

Total25 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

Sweet Potato

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

40 grams

Salad Leaves

1 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 unit(s)

Carrot

1 sachet(s)

Sweet Chilli Sauce

150 grams

Prawns

(Contains: Crustaceans)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

Not included in your delivery

1 tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2598 kJ

Energy (kcal)621 kcal

Fat21.7 g

of which saturates2.9 g

Carbohydrate91.4 g

of which sugars32 g

Dietary Fiber1.2 g

Protein19.1 g

Cholesterol78 mg

Salt2.56 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

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

Preheat the oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potato lengthways into 1cm slices, then into 1cm fries (unpeeled).
Place on a large (lined) baking tray.
Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn the tray halfway through.

TIP: You want them well spaced out to achieve a crispy finish! Use two baking trays if necessary.

Meanwhile, add the chicken, breadcrumbs and half the aioli to a medium bowl.
Toss to fully coat each piece of chicken. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
Season with pepper.

NOTE: Swapping to prawns? Follow the recipe as written, replacing ‘chicken’ with ‘prawns’ where necessary.

Arrange the chicken in a single layer on a separate lined baking tray.
Drizzle a little oil over the chicken.
Bake in the oven until the chicken is cooked through and crispy, 16-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

Meanwhile, trim and coarsely grate the carrot (no need to peel).
In a large bowl for the salad, mix together the vinegar, mayo and 1 tsp sugar (per 2P).
Season with salt and pepper.
Just before serving, add the salad leaves and carrot to the bowl with the dressing and toss to coat.

Toss the cooked chicken in the sweet chilli sauce (use less if your kids don't like spice) and remaining aioli.
Season with a pinch of salt and pepper.

TIP: Kids can help carefully toss the chicken in the sauce.