Seared prawns with tomato, chilli and coriander (camarones a la Mexicana)

The sweetness of prawns and tomato balanced with a lime citrus kick makes this dish wonderfully refreshing. Though often served with rice, these prawns also make a great soft-shelled taco filling.

• serves

  4

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp vegetable oil
• 500 g green banana prawns, peeled (see Note)
• 1 tsp sea salt
• 1 small white onion, finely diced
• 3 garlic cloves, finely sliced
• 3 roma tomatoes, diced
• 1 jalapeño chilli, finely chopped
• 1 ½ tbsp lime juice
• ¼ cup chopped coriander, chopped
• steamed white rice, to serve
• lime wedges, to serve

Instructions

Heat the oil in a large, heavy based sauté pan over high heat. Add the prawns and salt, and cook, stirring occasionally, until the prawns change colour, about 1 minute. Reduce heat to medium, add the onion and garlic, and cook for 2 minutes until the onion begins to soften. Add the tomato and chilli, cook for 1 minute, then add the lime juice and coriander and season to taste. Serve with rice and lime wedges.

Note

• If buying peeled prawns you’ll need about 250 g.

Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Table by Ici et La; placemat by Market Import; dish with rice by the r.e.a.l store.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.