XL Popcorn King Prawns and Crispy Potatoes
for adults: add spicy chilli oilCalories
:
683 kcalProtein
:
37.2g proteinTotal
:
45 minutesDifficulty
:
EasyProtein Rich
Family Friendly
Egg(s) not included
Eat Me First
New
Allergens:
- Cereals containing gluten
- Wheat
- Crustaceans
- Egg
- Mustard
- Celery
Premium, extra-large king prawns tossed in a light, seasoned batter and fried to golden perfection. Served alongside a mountain of ultra-crispy, seasoned potato bites.
Ingredients
Serving amount
250 grams
Broccoli
1 unit(s)
Carrot
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
260 grams
Larger King Prawns
(Contains: Crustaceans)
50 grams
Mayonnaise
(Contains: Egg, Mustard)
1 unit(s)
Tomato
2 sachet(s)
Ketchup
(Contains: Celery)
8 milliliter(s)
Chilli Oil
1 unit(s)
Lemon
500 grams
Baby Potatoes
2 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
3 tbsp
Flour
1 unit(s)
Egg
to taste
Pepper
to taste
Salt
to taste
Oil
Nutrition Values
Energy (kJ)2856 kJ
Energy (kcal)683 kcal
Fat29.2 g
of which saturates5.1 g
Carbohydrate68.1 g
of which sugars22.1 g
Dietary Fiber17.1 g
Protein37.2 g
Salt7.7 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 your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Toss with half the paprika, salt, pepper and a drizzle of oil.
- Spread out in a single layer.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm-wide, 5cm-long batons.
- Pop the carrots onto another large (lined) baking tray.
- Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- Roast on the middle shelf until the carrots are tender and cooked through, 18-20 mins. Turn halfway through.
3
- Trim the tip of the broccoli. Cut the head into small florets and the stem into 2cm pieces.
- Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- When 10-15 mins are remaining on the carrot, place the broccoli alongside on the baking tray and roast until the edges are crispy and slightly charred, 10-15 mins.
- Meanwhile, quarter the lemon.
4
- Add 3 tbsp flour (per 2P) and 1 egg (per 2P) to a bowl and whisk together. Season with salt and pepper.
- In another bowl, season the breadcrumbs with salt and pepper.
- Dip the prawns in the flour and egg mixture. Firmly press into the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw prawns.
5
- Place a pan over high heat with enough oil to coat the bottom.
- Carefully add the prawns and fry for 8-10 mins total. Turn every 2-3 mins and adjust the heat if needed. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
6
- Divide the popcorn king prawns, roasted carrot, potatoes and broccoli between plates.
- Serve with the ketchup, mayonnaise and lemon wedges on the side.
- Drizzle the chilli oil over the adult dishes.
