Carb-Conscious Baja Prawns

Nutrition per serve

Ingredients

• 1pcs tomato
• 1pcs spring onion
• 1pcs corn cob
• 10g Mexican seasoning
• 200g peeled prawns
• 1pcs avocado
• 23ml olive oil
• 10ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see Cooking tip). Cut the tomato into 1cm chunks. Thinly slice the spring onion. Discard the husk and silks from the corn. Combine 1 tsp Mexican seasoning (see Make it milder) and 2 tsp olive oil in a bowl. Brush the spiced oil over the corn cob.
2. Step 2 — Char corn
   Heat a medium frypan over high heat. Add the corn cob and 80ml (⅓ cup) water and cook, covered, for 5 mins. Turn the corn, add another 80ml (⅓ cup) water and cook, covered, for a further 5 mins or until charred. Remove from the pan, wipe the pan clean and reserve.
3. Step 3 — Marinate prawns
   Meanwhile, combine 1 tsp Mexican seasoning* and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the prawns and toss to coat.
4. Step 4 — Make corn salsa
   Slice the corn kernels from the cob. Cut the avocado into 1cm chunks. Combine 2 tsp olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the corn, avocado, tomato and spring onion and gently toss to combine.
5. Step 5 — Cook prawns and serve up
   Heat the reserved pan over high heat until hot. Cook the prawns, stirring, for 2-3 mins until just cooked through. Divide the prawns and corn salsa among plates and enjoy!
6. Step 6 — Make it milder
   Our Mexican seasoning has a mild chilli kick, so reduce the amount if you want to avoid the heat.

Allergens

Sulfit, Crustacean