The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Garlic prawns with baby hasselbacks
Everything about this dish is delicious, including the plump prawns, sautéed sprouts, leeks and cabbage, and the creamy garlic and herb sauce. But let’s face it, those super-crispy, rosemary-sprinkled roasties are the star of this show and absolutely worth the ‘hassel’!
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 500g baby potatoes
- 1 handful of fresh rosemary
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 200g prawns (Crustaceans)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 200g Brussels sprouts
- 1 handful of fresh flat-leaf parsley
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 leek
- 1 savoy cabbage
- 1 onion
- 3 garlic clove
- 10g of fresh chives
Nutritional Information
Calories: 438
Protein: 32g
Carbs: 69g
Fat: 3.3g
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g Brussels sprouts
- 2 leek
- 1000g baby potatoes
- 1 handful of fresh rosemary
- 1 savoy cabbage
- 1 handful of fresh flat-leaf parsley
- 2 onion
- 6 garlic clove
- 10g of fresh chives
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 400g prawns (Crustaceans)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 423
Protein: 32g
Carbs: 66g
Fat: 3.1g
Garlic prawns with baby hasselbacks
Everything about this dish is delicious, including the plump prawns, sautéed sprouts, leeks and cabbage, and the creamy garlic and herb sauce. But let’s face it, those super-crispy, rosemary-sprinkled roasties are the star of this show and absolutely worth the ‘hassel’!
Cook time:
45 mins
Cuisine:
British
Food group:
Shellfish
Allergens: Crustaceans, Milk, Celery
Cooking Instructions
Get the hasselbacks going
- Heat your oven to 200ºC/fan 180ºC/gas 6.
- Make thin cuts into each potato, being careful not to slice right down to the bottom. Put them on a baking tray lined with baking paper, spritz with cooking spray and lightly season.
- Strip the rosemary leaves and finely chop, then sprinkle over the potatoes.
- Roast the baby hasselbacks for 25-30 mins until soft and golden.
Prep & cook your veg
- Meanwhile, boil a half-full kettle, then dissolve half the stock cube in a jug with 500ml boiled water (use all the stock and 750ml water for 4 portions).
- Trim the Brussels sprouts, then thinly slice. Trim the leeks and halve them lengthways, then thinly slice into half-moons. Core, trim and thinly slice the cabbage.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the sprouts, leeks and cabbage for 5 mins.
- Add 100ml stock (150ml for 4 portions) and cook for 6-8 mins until the veg are soft.
- Finely chop the parsley and add it to the veg.
Make the garlicky sauce
- At the same time, peel and finely dice the onions, then peel and crush the garlic. Finely chop the chives.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions for 6 mins, then add the fresh garlic and the garlic & herb paste and cook for 2 mins.
- Pour in the remaining stock and simmer for 5-6 mins (6-8 mins for 4 portions) until itʼs reduced by two-thirds.
Simmer those prawns
- Add the prawns to the onion pan and simmer for 3-4 mins until theyʼre pink and cooked through.
- Take the pan off the heat and leave to cool a little, then stir in the yogurt and chopped chives.
Plate up
- Serve the garlicky prawns with the baby hasselbacks and sautéed greens.