Chilli-lime prawns

Instructions

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
6. in a single layer for 3-4 minutes, turning regularly, until
7. 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.