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HOney & GInger Sesame Tiger Prawns with Potatoes & Veg
An easy Asian-inspired dish. Flash-fry sustainably sourced tiger prawns with ginger, garlic, honey and tamari. Then, spoon the lot over roasted potatoes, tossed with peanuts and pak choi. Sprinkle with a handful of peanuts for the finishing touch.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp cornflour (use half)
- 80g mangetout
- 25g honey
- 2 tsp sesame seeds (Sesame)
- 180g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 2 large potatoes
- 1 carrot
- 1 pak choi
Nutritional Information
Calories: 525
Protein: 26g
Carbs: 62g
Fat: 19g
Ingredients
- 1 pak choi (use half)
- 2 tsp cornflour (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g mangetout (use half)
- 90g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 2 large potatoes
- 2 tsp sesame seeds (use half) (Sesame)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 25g honey (use half)
- 1 carrot (use half)
Nutritional Information
Calories: 734
Protein: 30g
Carbs: 103g
Fat: 22g
HOney & GInger Sesame Tiger Prawns with Potatoes & Veg
An easy Asian-inspired dish. Flash-fry sustainably sourced tiger prawns with ginger, garlic, honey and tamari. Then, spoon the lot over roasted potatoes, tossed with peanuts and pak choi. Sprinkle with a handful of peanuts for the finishing touch.
Cook time:
30 mins
Cuisine:
Asian
Food group:
Shellfish
Allergens: Peanuts, Soya, Crustaceans, Sesame
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the potatoes into 2cm cubes. Cut the carrot into 1/2cm thick half moons (peel optional). Place on a lined baking trays and toss with 1 tbsp oil, sesame oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden.
- Make the sauce; in a bowl, combine the honey, ginger and garlic paste, tamari and cornflour. Stir until smooth.
- Cut the pak choi into bite-size pieces. Heat a medium frying pan with 2 tsp oil on medium heat. Add the mangetout and pak choi, and cook for 2-3 mins, until softening. Pour over half of the sauce, and allow to cook for 1 min until thickened. Add a splash of water if necessary. Remove from the pan and keep to one side.
- Reheat the frying pan with 1 tsp oil on medium-high heat. Add the prawns and cook for 6-8 mins, until pink and cooked through. Add the remaining sauce in the final minute, and cook until thickened.
- Add the pak choi, mangetout and prawns to the cooked potatoes and toss to coat evenly.
- Serve the prawn, pak choi and potatoes in bowls. Pour over any leftover sauce, and scatter over the peanuts.
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