Mexican Prawn Salad
Whether it’s as a starter, side or main this amazing Mexican Prawn Salad is a must for your dining table.
INGREDIENTS
- Ocean Chef Australian Caught Raw Peeled Banana Prawns
- Coriander - 2 Tbs
- Lime Juice - 2 Tbs
- Fresh Garlic - 2 cloves
- Paprika - 1 Tsp
- Olive Oil - 2 Tbs
- Sweet Corn - 2 cobs
- Kidney Beans - 400g
- Cherry Tomatoes - 200g
- Chopped Shallots - 1 Tbs
- Butter - 40g
- Fresh Jalapeno
- Lime Juice - 1 Tbs
- Honey - 1 Tbs
INSTRUCTIONS
- In a bowl mix raw prawns, 1 Tbs coriander, 1 Tbs lime juice, half of the chopped fresh garlic, paprika, 1 Tbs olive oil and mix, making sure to coat the prawns thoroughly.
- Preheat a non-stick fry pan to a medium heat and place prawns in pan. Cook for 5 – 7 minutes turning occasionally. Ensure Prawns are piping hot in centre.
- In a seperate bowl add sweet corn, kidney beans, cherry tomatoes, 1 Tbs chopped coriander, chopped shallots, 1 Tbs olive oil and mix.
- In a different pan melt butter and add fresh jalapenos, lime juice, honey and cook until butter browns.
- Combine, plate, serve and enjoy!
