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Garlicky Tiger Prawns with Patatas Bravas
Everyone loves patatas bravas, those crisp, spicy Spanish potato cubes. Turn them into a main course by pairing with green beans and sustainably sourced tiger prawns, sizzled with garlic and spring onions.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 160g green beans
- 200g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 2 tbsp tomato purée
- 2 spring onion
- 2 tsp smoked paprika
- 2 garlic clove
- 2 large potatoes
- 1 unwaxed lemon
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 538
Protein: 33g
Carbs: 57g
Fat: 21g
Ingredients
- 100g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 2 tbsp tomato purée (use half)
- 2 large potatoes
- 2 garlic clove
- 2 tsp smoked paprika (use half)
- 1 unwaxed lemon (use half)
- 2 spring onion
- 160g green beans (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 729
Protein: 38g
Carbs: 98g
Fat: 21g
Garlicky Tiger Prawns with Patatas Bravas
Everyone loves patatas bravas, those crisp, spicy Spanish potato cubes. Turn them into a main course by pairing with green beans and sustainably sourced tiger prawns, sizzled with garlic and spring onions.
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Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 8. Dice the potatoes into 1cm cubes. Place on a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20.
- Thinly slice the garlic. Thinly slice the spring onions. Zest and quarter the lemon. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the prawns, garlic and spring onions. Cook for 5 mins.
- Meanwhile, bring a saucepan filled with lightly salted hot water to a boil. Trim the green beans, then add to the saucepan. Boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper. Keep warm.
- After 20 mins of roasting, stir the tomato puree and half the sundried tomato paste through the potatoes. Roast for another 5 mins, until soft and golden brown.
- Add the paprika, zest, juice from 2 lemon wedges and the remaining sundried tomato paste to the prawn pan. Season with sea salt and black pepper. Cook for 2 mins, until the prawns are pale pink and cooked through.
- Serve the prawns with the patatas bravas and green beans. Garnish with the remaining lemon wedges.
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