with a side of slaw
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Scallion
2 unit(s)
Grated Cheese
100 grams
Central American Style Spice Mix
2 sachet(s)
Prawns
160 grams
Sweetcorn
1 pack(s)
Ranch Sauce
50 grams
Naan
2 unit(s)
Tomato Paste
1 tin(s)
BBQ Rub
1 sachet(s)
Onion
1 unit(s)
Coleslaw Mix
120 grams
BBQ Sauce
1 sachet(s)
Sugar
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve, peel and thinly slice the onion.
- Trim and thinly slice the scallion.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the prawns and onion to the pan and fry until cooked, stirring, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Meanwhile, drain the sweetcorn.
- Add the sweetcorn, BBQ rub and Central American spice to the pan. Fry until fragrant, 2-3 mins.
- Remove from the heat and season with salt and pepper.
- Meanwhile, in a bowl, mix together half the BBQ sauce, tomato paste, 1 tsp water (per 2P) and ½ tsp sugar (per 2P).
- Pop the naans onto a lined baking tray.
- Use the back of a spoon to spread the tomato sauce evenly over the surface, leaving a 1cm border around the edge.
- Top the naans with the spiced sweetcorn and onion.
- Sprinkle the cheese over the top.
- Transfer your naanizzas to the top shelf of the oven and bake until the cheese is golden and bubbling, 6-7 mins.
- While the naanizzas bake, toss the slaw mix and scallion with the ranch dressing to make your slaw.
- Season to taste with salt and pepper.
- When the naanizzas are ready, share between plates.
- Drizzle the remaining BBQ sauce over the top.
- Serve the slaw alongside.
3558
kJ
Energy (kJ)
850
kcal
Energy (kcal)
33.7
g
Fat
13.1
g
of which saturates
93.5
g
Carbohydrate
22.2
g
of which sugars
8.3
g
Dietary Fiber
41.1
g
Protein
0
mg
Cholesterol
4.27
g
Salt
