Mexican Prawn and Peri Peri Slaw Bowl
SERVES 4
PREP: 10 min
COOK: 15 min
Ingredients
- 1 cup red or white quinoa
- 20 large green (raw) king prawns, peeled & cleaned
- 1 tablespoon olive oil
- 1 medium ripe avocado, peeled & quartered
- 200g cherry tomatoes, halved
- ½ cup sour cream to serve
Peri Peri slaw:
- 3 cups white cabbage, finely shaved
- 1 cup purple cabbage, finely shaved
- 2 green shallots, sliced
- ¼ bunch coriander, washed & chopped, plus extra to serve
- 2 tablespoons Praise peri peri whole egg mayonnaise, plus extra to serve
Method
- Rinse the quinoa under running cold water in a fine sieve to wash. Place the quinoa into a small pot with 1 cup of cold water and place over a medium heat. Once the quinoa has come up to a simmer and most of the water has been absorbed, cover, turn the heat down to very low and let the quinoa steam for 8-10 minutes.
- Meanwhile heat a non-stick frying pan over a medium/high heat. Coat the prawns in oil and season with a pinch of sea salt. Cook the prawns for 2 minutes each side, or until changed colour and cooked through.
- Mix all the slaw ingredients together in a bowl along with a pinch of sea salt.
- To serve, place the cooked quinoa into the base of serving bowls. Add in the peri peri slaw, avocado, cherry tomatoes, prawns, sour cream and garnish with extra coriander and mayonnaise.
