Chipotle and lime prawn salad
Raw peeled prawns
500 g, peeled, deveined, tails intact
Chipotle in adobo sauce
Frozen corn kernels
1 cup(s), (160g)
Fresh green chilli
1 whole, long, deseeded, finely chopped
150 g, baby grape variety, halved
¼ cup(s), (60ml)
1 medium, finely chopped
½ cup(s), coarsely chopped
2 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook prawns, stirring frequently, for 3 minutes or until almost cooked through. Add 3 teaspoons chipotle and cook, stirring, for 1-2 minutes or until prawns are cooked through. Transfer to a plate. Wipe pan clean.
- Lightly spray same pan and heat over medium-high heat. Cook corn, chilli and tomatoes, stirring, for 5 minutes or until tomatoes soften. Return prawns to pan with lime juice and stir to combine. Remove from heat and stir in avocado, coriander and remaining chipotle. Serve.