Mexican Prawn Bowl
Ingredients
- 16 large green prawns, peeled and deveined, tails left intact
- 1 Tbsp fennel seeds, crushed
- 1 ½ Tbsp smoked paprika
- 1 Tbsp chili flakes
- 4 garlic cloves, pressed
- 1 Tbsp olive oil
Mango salsa
- 1 mango, flesh diced
- 200g cherry tomatoes, halved
- 1 lime, juiced
- 1 jalapeño, finely chopped
- ½ red onion, finely diced
- ½ bunch coriander, finely chopped
To serve
- 1 head of butter lettuce
- 1 cup purple cabbage, shredded
- 1 avocado, sliced
- Coriander leaves, chopped
Method
Prawns
1. Mix the prawns with the spices, chili, garlic and olive oil.
2. Marinate for 30 minutes.
3. Heat a frypan over medium heat.
4. Add the prawns to the pan and cook on each side for 1 minutes, or until cooked through. Don’t overcook.
Mango Salsa
1. Add all of the ingredients into a small mixing bowl and gently stir to combine.
Assembly
1. Mix the lettuce and cabbage in a bowl. Divide between serving bowls.
2. Top with the prawns, salsa.
3. Serve with avocado and coriander leaves