south-african

Peri Peri Prawns with Creamy Pap and Charred Corn Salsa

Name: Peri Peri Prawns with Creamy Pap and Charred Corn Salsa
Yield: 1 serving
Cuisine: south-african
Ingredients: 170 g prawns, peeled and deveined; 62 g maize meal (pap), dry; 232 g water; 23 g peri peri sauce; 8 g vegetable oil; 5 g garlic, minced; 8 g butter; 93 g corn kernels; 93 g tomato, diced; 12 g lemon juice; 2 g salt

This dish pairs prawns, peeled and deveined with peri peri sauce, corn kernels and maize meal, dry. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

46 g Protein

75 g Carbohydrates

21 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g prawns, peeled and deveined 170 kcal
62g maize meal (pap), dry 229 kcal
232g water 0 kcal
23g peri peri sauce 21 kcal
8g vegetable oil 71 kcal
5g garlic, minced 7 kcal
8g butter 57 kcal
93g corn kernels 80 kcal
93g tomato, diced 17 kcal
12g lemon juice 4 kcal
2g salt 0 kcal

Cooking instructions

maize meal (pap)water
Bring the water to a boil in a small pot. Whisk in the maize meal, reduce heat to low, and cook 15-20 minutes, stirring often, until thick and creamy.
maize meal (pap)buttersalt
Stir the butter and a pinch of salt into the pap; keep warm.
corn kernelstomatolemon juicesalt
Heat a dry skillet over high heat. Char the corn kernels for 2-3 minutes, then toss with diced tomato and lemon juice; season lightly with salt.
prawnsperi peri saucevegetable oilgarlic
In the same skillet, heat the oil over medium-high heat. Add garlic for 20 seconds, then add prawns and peri peri sauce.
prawnsmaize meal (pap)corn kernels
Cook 2-3 minutes, tossing, until prawns are pink and coated. Serve prawns over pap with the corn salsa.