Mexican prawn sauté

Mexican prawn sauté


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Despite prawns' reputation as being high in cholesterol, they are high in omega-3 fatty acids, vitamin B12, zinc and selenium. The capsicum and corn complete the meal by adding vitamin C and fibre.

Leslie Glover

Serves: 4 

  • 2 teaspoons olive oil
  • 1 green capsicum, cut into thin strips
  • 1 pickled pepper, seeded and finely chopped
  • 3 cloves garlic, finely chopped
  • 500 g large green prawns, peeled and deveined
  • 2 teaspoons turmeric
  • 3⁄4 teaspoon ground coriander
  • 2 cups (300 g) frozen corn kernels, thawed
  • 1⁄4 cup chopped coriander
  • 1 tablespoon fresh lime juice

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Heat oil in large non-stick frying pan over medium heat. Add capsicum, pepper and garlic, and cook for 5 minutes or until capsicum is tender.
  2. Add prawns. Sprinkle with turmeric and ground coriander, and toss to combine. Add corn, and cook for 3 minutes or until prawns are cooked through and corn tender.
  3. Stir in chopped coriander and lime juice.

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