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Simply, easy and tasty – perfect for a mid week meal, or weekend lunch.
What you need:
1 tsp smoked paprika
2 tbsp cornflour
2 garlic cloves, crushed
280g raw king prawns (peeled)
2 tbsp sunflower oil
Salad: 200g baby spinach, 2 ripe avocados (chopped), 2 large or 4 small tomatoes (chopped), olive oil & lime juice
1. Mix the spinach, avocado and tomatoes together and toss with the olive oil & lime juice.
2. Mix the paprika, cornflour and garlic together in a shallow bowl or plate. Pat the prawns dry with kitchen paper then coat in the paprika mixture.
3. Heat the oil in a pan and add the prawns, cook for 2 – 3 minutes on each side or until crispy. Do this in batches if needed. Serve the prawns on top of the salad.
I made this for my husband as a mid week supper and we loved it. It’s so quick to make and the lime dressing makes the dish taste really fresh, it also goes really well with the prawns. The crispy prawns were delicious and made a nice change from the usual creamy prawn salad. The quantities are really easy to adjust if you have more or less people and if avocado’s not your thing then you can easily substitute for more leaves or tomatoes. We’ve always found M&S avo’s to be the best, they’re always creamy and tasty, not the watery/hard ones you sometimes get elsewhere. We’ll definitely be making this again 🙂