Tapas-Style Eggs With King Prawns, Crispy Potatoes And Smoky Mayo
Escape to the bars of Barcelona with this easy tapas-style dish. You'll top a rich, red pepper and king prawn stew with a fried egg, and serve with crispy potatoes plus a dollop of smoky mayo. Buen provecho!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into bite-sized pieces
Add them to a baking tray (or two!), drizzle with olive oil, season with your cayenne pepper (can't handle the heat? Go easy!), salt and pepper, then put in the oven for 20-25 min or until golden and crisp – these are your crispy potatoes
Boil half a kettle
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Peel and finely slice your brown onion[s]
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the pepper strips and sliced onion with a pinch of salt and sugar
Cook for 7-9 min or until softened
Once softened, add the chopped garlic and cook for a further 1 min
Meanwhile, dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water, then stir in half your chipotle paste (save the rest for later!)
Add the vegetable stock to the softened pepper and onion and cook for 2-3 min or until thickened slightly
Trim, then slice your spring onion[s] finely
Chop your coriander finely, including the stalks
Drain your king prawns
Once the sauce has thickened slightly, add the king prawns to the pan and cook for 4-5 min or until the prawns are cooked through and the sauce has reduced to a thick stew – this is your pepper & prawn stew
Combine your mayo in a small bowl with the sliced spring onion, remaining chipotle paste, a drizzle of olive oil and half the chopped coriander (you'll use the rest later!)
Season with a pinch of pepper and set aside – this is your smoky mayo
Once your potatoes are almost cooked, proceed with this step!
Heat another pan with a matching lid with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium-low heat
Once hot, crack your egg[s] into the pan
Cover with a lid and cook for 2-3 min or until done to your liking, then remove from the heat and season with salt and pepper
Stir the remaining chopped coriander through the pepper & prawn stew
Serve the fried egg over the stew with the crispy potatoes and smoky mayo to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (crustacean, egg, mollusc, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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