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.