Fiery mexican prawn salad
2 individual, husk and silk removed
400 g, peeled, tails intact
1 tsp, Mexican variety
Canned black beans, rinsed, drained
250 g, halved
Baby spinach leaves
Fresh red chilli
1 whole, deseeded, sliced
2 tbs, coarsely chopped, plus extra to serve
4 small, (4 x 23g)
1 clove(s), halved
1 medium, cut into wedges to serve
- Heat a chargrill or barbecue on medium-high. Lightly spray the corn with oil and chargrill for 6-8 minutes, turning, or until lightly charred and tender. Transfer to a chopping board.
- Sprinkle prawns with Mexican seasoning and lightly spray with oil. Chargrill for 2 minutes each side or until cooked through.
- Cut the kernels from the corn. Place the kernels, prawns, black beans, tomato, spinach, chilli and coriander in a large bowl. Add oil and lime juice and toss to combine.
- Heat a large non-stick frying pan over high heat. Cook the tortillas for 1 minute each side or until golden. Rub the warm tortillas with the cut side of the garlic clove and cut into wedges. Serve the salad with extra coriander, tortillas and lime wedges.