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.
- 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
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.
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.
• 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.