with Pear Slaw & Crushed Peanuts
This super bright concoction packs colour, crunch and flavour (honey-soy to be precise). By popping these delicious prawns into warm tortillas, all that is left to do is to sprinkle over some crunchy peanuts and spring onion to serve and dig in! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Pear/Apple
1
Spring onion
1
Peeled prawns
2 packet
Sweet soy seasoning
1 sachet
Honey
1 tablespoon (tbsp)
Baby spinach leaves
1 packet
Shredded cabbage mix
1 packet
Vinegar
drizzle
Mini flour tortillas
6
Garlic aioli
1 packet
Crushed peanuts
1 packet
• Thinly slice pear and spring onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In the last minute of cook time, add honey-soy mixture, tossing to coat. TIP: Cook prawns in batches for best results.
• While prawns are cooking, in a large bowl, combine pear, baby spinach leaves, shredded cabbage mix, a drizzle of vinegar and olive oil. Toss to coat and season to taste. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through. TIP: Massage wraps in the packet before microwaving to prevent tearing.
• Spread each tortilla with garlic aioli. Fill with pear slaw and honey-soy prawns. • Sprinkle over crushed peanuts and spring onions to serve. Enjoy!
2992
kJ
Energy (kJ)
715
kcal
Calories
31.8
g
Fat
5.6
g
of which saturates
64.7
g
Carbohydrate
20.7
g
of which sugars
11.6
g
Dietary Fibre
39.4
g
Protein
2509
mg
Sodium
