King Prawns

This dish serves 2 people and in your box you will find:

• Shell-on king prawns
• Tartare sauce
• Wild garlic butter
• Sourdough demi baguette
• Salted French butter
  

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Adults need around 2000kcal a day.

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix.

For dishes not part of one of our set menus, please select ‘food and drink – individual items‘ from the list.

King prawns- 170 kcal per half a pack
Tartare Sauce 439kcal per 75g portion
Wild Garlic - 172kcal per 30g serving
Demi Baguette 171 kcal per 70g serving
French Butter 54 kcal per 7.5g serving

Please note that all ovens are different. These are the
recommended cooking instructions but please make sure that all food is piping hot before serving.

We’d recommend getting all your dishes out of the fridge and
reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

King Prawns
With homemade tartare sauce 

• King prawns (cook time: 5-8 minutes)
• Tartare sauce (ready to eat)
• Sourdough demi baguette (cook time: 10 minutes)

Total cooking time: 10 minutes

1. Preheat your oven to fan 180°C / electric 200°C / gas mark 6.
2. Lightly sprinkle the baguette with water and place it in the oven. Set a timer for 10 minutes.
3. Remove the packaging from the prawns and butter. Melt the butter in a pan until it’s nice and golden, then add the cooked prawns. Toss through to make sure the butter coats the prawns, then sauté on a low heat for 5-8 minutes. Alternatively decant prawns into a baking dish, place the butter on the top, cover with foil and place in the oven alongside the baguette for 5-8 minutes.
4. Once done, mix well to make sure the butter is evenly spread then serve the prawns alongside the tartare sauce and sourdough demi baguette.
5. Also note, as the prawns are ready to eat these can also be enjoyed cold.

Chef's Tip – As the prawns are shell-on, you may wish to prepare a finger bowl to serve alongside your meal to help with de-heading the prawns before eating. Pour warm water into a small bowl and add a few slices of lemon, if desired. Place this on the table so you can rinse your fingers during the meal.