Solo: Garlic Chilli Prawns and Sweet Potato Mash

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Solo: Garlic Chilli Prawns and Sweet Potato Mash

A mild pomodoro and chilli prawn pan saute with a creamy sweet potato mash and sultry greens.

Ingredients to serve 1

  • 125g x Prawns
  • 1 clove x Garlic - chopped
  • 1.25g x Dried Oregano
  • 1.25g x Cumin
  • 5g x Korean Red Pepper Paste
  • 10ml x Tomato Paste
  • 150g x Sweet Potato Chunks
  • 15ml x Sour Cream
  • 100g x Swiss Chard
  • 50g x Cherry Tomatoes
  • 50ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

Prawns cook really quickly when they are shell on you'll know when the shells are pink and their tails curl up. When they are out of shell the meat will become opaque and curl up all the way.

Step 1 - Sour Cream Mash

Cook your sweet potato chunks in a large saucepan of salted water (just about cover your potatoes in water) for 12-15 minutes until soft. Once done rustically mash with a potato masher and fold in your sour cream, taste and season with salt and pepper.

Step 2 - Garlic and Chilli Prawns

Heat a large frying pan over med-high heat, drizzle in some olive oil then fry off your chopped garlic, oregano and cumin for about a minute - stirring constantly so your spices don't singe. Now add your cherry tomatoes and a dash of water and cook until your cherry tomatoes have softened about 4-5 minutes. Proceed to add your Korean red pepper paste and tomato paste with your water and cook until combined about 1-2 minutes. Lastly, add your prawns and cook for 2-3 minutes until your prawns are cooked, taste and if need be season with salt and pepper.

Step 3 - Chard

Fry your chard in a large casserole pan over med-high heat with some olive oil until wilted, taste and season with salt and pepper.


Divide your sour cream mash amongst your servings, top with your chard and garlic and chilli prawns.