Cajun Prawns w/ Bean & Coriander Salad
Source of Recipe
The Australian Women's Weekly Lean Food Cookbook
List of Ingredients
You need three limes for this recipe
1 tablespoon hot paprika
1 teaspoon chilli powder
1 teaspoon ground ginger
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 tablespoon vegetable oil
1 medium red onion (150g), chopped coarsely
1 clove garlic, crushed
24 uncooked medium king prawns (1kg)
1 teaspoon vegetable oil, extra
1 tablespoon lime juice
1 lime, cut into wedges
BEAN AND CORIANDER SALAD
400g green beans, halved crossways
1 cup loosely packed fresh coriander leaves
4 small vine-ripened tomatoes (120g), quartered
1 medium red onion (150g), sliced thinly
1 teaspoon coarsely grated lime rind
2 tablespoons lime juice
1 clove garlic, crushed
1 teaspoon sugar
Recipe
Blend or process spices, oil, onion and garlic until mixture forms a paste. Shell and devein prawns, leaving tails intact.
Make bean and coriander salad.
Heat extra oil in wok or large frying pan; stir-fry prawns, in batches, until just changed in colour.
Cook paste, stirring, in same wok about 2 minutes or until fragrant. Return prawns to wok with juice; stir-fry until prawns are heated through. Serve prawns with salad and lime wedges.
BEAN AND CORIANDER SALAD
Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain. Combine beans in medium bowl with coriander, tomato and onion. Whisk rind, juice, garlic and sugar in small jug to combine.
Pour dressing over salad; toss gently to combine.
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