1

In a medium bowl, whisk 1 teaspoon ancho chilli powder,

2

½ teaspoon ground cumin and ¼ teaspoon salt. Pat dry

3

450g peeled and deveined raw king prawns and add to the

4

bowl of spices. Toss to coat. Heat 1 tablespoon olive oil in a

5

large nonstick frying pan over a high heat. Cook the prawns

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in a single layer for 3-4 minutes, turning regularly, until

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cooked through. Remove from the heat, add 2 tablespoons

8

lime juice and stir for 30 seconds to 1 minute until the

9

prawns are coated and the liquid has evaporated.