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.
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
- 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.
- 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.
- Stir in chopped coriander and lime juice.
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