Spicy Prawn Rolls with Irish Bacon
with paprika baby potatoesCalories
:
751 kcalProtein
:
31.2g proteinDifficulty
:
EasyEat Me First
Quick
Extra spicy
Allergens:
- Crustaceans
- Mustard
- Egg
- Soya
- Celery
- Cereals containing gluten
- Wheat
- Cereals containing gluten
- Egg
- Milk
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
150 grams
Prawns
(Contains: Crustaceans)
500 grams
Baby Potatoes
2 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Carrot
1 sachet(s)
Gochujang Paste
(Contains: Soya)
120 grams
Salad Leaves
1 unit(s)
Tomato
2 sachet(s)
Ketchup
(Contains: Celery)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Brioche Rolls
(Contains: Cereals containing gluten, Egg, Milk, Soya, May contain traces of allergens, Wheat)
130 grams
Irish Bacon
Not included in your delivery
½ tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)3142 kJ
Energy (kcal)751 kcal
Fat36.5 g
of which saturates10.4 g
Carbohydrate74.8 g
of which sugars27.9 g
Dietary Fiber12.2 g
Protein31.2 g
Cholesterol78 mg
Salt8.4 g
Potassium906.1 mg
Calcium99.7 mg
Iron0.7 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 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 to 220°C/200°C fan/gas mark 7.
- 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
- 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 1-2 leaves per roll and thinly slice the rest.
- Just before serving, toss the chopped salad leaves with half the crispy onion and the remaining aioli. Season to taste with salt and pepper.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the bacon rashers until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- 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.
4
- Pop the rolls onto a baking tray. Warm in the oven, 2-3 mins.
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.
6
- Place a salad leaf on each roll.
- Load on the bacon, sliced tomato, remaining crispy onion, carrot slaw and prawns.
- Serve the salad and paprika butter potatoes alongside.
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