with tomato and cucumber
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Aioli
1 sachet(s)
Breadcrumbs
1 pack(s)
Cucumber
1 unit(s)
Tomato
2 unit(s)
Prawns
160 grams
BBQ Sauce
2 sachet(s)
BBQ Rub
1 sachet(s)
Wraps
3.996 unit(s)
Carrot
1 unit(s)
Egg
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Beat 1 egg (per 2P) in a bowl. Add breadcrumbs and BBQ rub to another bowl. Season with salt and pepper.
- Dip the prawns in the egg and then the breadcrumbs, ensuring they're completely coated. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Place a large pan over high heat with enough oil to coat the bottom.
- Once hot, carefully add the prawns and fry until cooked through, 4-5 mins.
- Adjust the heat if necessary.
- Meanwhile, cut the tomato into 1cm cubes.
- Trim and grate the carrot. Mix with half the aioli to make a slaw.
- Trim the cucumber and halve lengthways. Thinly slice widthways.
- Season tomatoes and cucumber with salt and pepper.
- Pop the wraps (1-2 per person) into the oven to warm, 1-2 mins.
- Serve cucumber, slaw, tomato, prawns, wraps, remaining aioli and BBQ sauce separately.
- Assemble and wrap yourself at the table.
3258
kJ
Energy (kJ)
779
kcal
Energy (kcal)
28.1
g
Fat
3.8
g
of which saturates
103
g
Carbohydrate
18.9
g
of which sugars
5.3
g
Dietary Fiber
29.1
g
Protein
0
mg
Cholesterol
7.05
g
Salt
