THE PRAWN IDENTITY

Serves 2 | Prep time 5 | Cook time 15

INGREDIENTS:

  • 1 Red Onion
  • 1 Fresh Lime
  • 2 Fresh Garlic Cloves
  • 1 Avocado
  • 2 Fresh Red Chillies
  • 1 tbsp. Extra Virgin Olive Oil
  • 100g Mangetout
  • 100g Baby Corn
  • 100g Cherry Tomatoes
  • 225g Chopped Tomatoes
  • 250g Large King Prawns
  • 50g Chorizo Sausage
  • 250g Microwave Rice
  • 2 tbsp. Fajita Seasoning

METHOD:

  1. Peel and coarsely chop the onions and garlic. Rip the stem from the chillies and chop, removing the seeds if you prefer a milder flavour. Rinse the mange-tout and baby corn. Halve the cherry tomatoes.
  2. Half your avocado, remove the stone and use a spoon to add the flesh into a bowl. Mash down with a fork, season with salt and pepper and set a side for serving. Chop the Chorizo into chunks.
  3. Heat 1 tablespoon of extra virgin olive oil in a large non-stick frying pan or wok. Add the chopped onion, garlic, chilli, mange tout and baby corn. Cook for 5 minutes, stirring continuously until everything has softened. Add the chopped tomatoes and cherry tomatoes and cook for 2 minutes.
  4. Finally, add the Chorizo and Prawns to the frying pan and add the fajita seasoning. Turn up the heat and cook for another 5 minutes, continuing to stir throughout. Microwave the rice and serve half a packet per person. Add the Prawn & Chorizo to the plate and dollop on some avocado.
IMG_1982.JPG
James Long