Spicy Prawn Burger
with paprika baby potatoes
Sandwiched between the soft and slightly sweet brioche buns in this recipe, you'll find juicy prawns, spicy carrot slaw, pickled onion and fresh tomatoes. A vibrant salad and buttery paprika potatoes round out a pleasing plate that's nothing short of great!
Tags:
Super Quick
•Quick Prep
•Quick
•Extra spicy
•Eat Me First
Allergens:
Milk
•Egg
•Soya
•Wheat
•Crustaceans
•Mustard
•Sulphites
•Celery
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Brioche Buns
(Contains: Milk, Egg, Soya, Wheat May be present: Mustard, Lupin, Nuts, Sesame)
180 grams
Prawns
(Contains: Crustaceans)
500 grams
Baby Potatoes
2 sachet(s)
Paprika
(Contains: Mustard)
1 unit(s)
Onion
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Carrot
1 sachet(s)
Gochujang Paste
(Contains: Soya, Wheat)
120 grams
Salad Leaves
1 unit(s)
Tomato
2 sachet(s)
Ketchup
(Contains: Celery)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)2839 kJ
Energy (kcal)678 kcal
Fat21.9 g
of which saturates2.5 g
Carbohydrate98.1 g
of which sugars20.9 g
Protein27.8 g
Salt3.3 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
•Colander
•Pot with Lid
Cooking Steps
1
- Preheat the oven (for the buns) to 220°C/200°C fan/gas mark 7 (you can also warm the buns in the toaster).
- Boil a pot of salted water for the potatoes.
- Halve the potatoes (quarter larger pieces).
- When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
- Drain in a colander and return to the pot, off the heat. Cover to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve, peel and slice the onion as thinly as possible.
- Pop into a small bowl along with the red wine vinegar, ¼ tsp salt and ½ tsp sugar (double both for 4p).
- Toss to coat then set aside, continuing to stir occasionally.
- Drain before serving.
3
- Trim the carrot and coarsely grate (unpeeled).
- To make the slaw, toss the carrot with gochujang (use less if you don't like spice), ketchup and half the aioli. Season to taste with salt and pepper.
- Thinly slice the tomato.
- Trim the salad leaves. Reserve one leaf per burger and thinly slice the rest.
- Just before serving, toss the chopped salad leaves with the remaining aioli and half the drained onion. Season to taste with salt and pepper.
4
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the prawns and season with salt and pepper.
- Cook until pink on the outside, 4-5 mins.
- Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
5
- Once the potatoes are cooked, stir through a knob of butter and the paprika.
- Toss to coat then season to taste with salt and pepper.
- Pop the buns onto a baking tray. Warm in the oven, 2-3 mins.
6
- Place a salad leaf on each bun base.
- Load on the sliced tomato, remaining pickled onion, carrot slaw and prawns.
- Sandwich your burger closed with the top bun.
- Serve the paprika butter potatoes alongside.
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