appetite magazine
Cajun king prawns with chicory salad, croutons and lime dressing
 
 
Author:
Serves: 4
Ingredients
  • 2 slices white or brown bread
  • olive oil
  • salt and pepper
  • 2 large heads chicory
  • 100g tinned mixed beans, drained
  • 100g tinned sweetcorn, drained
  • juice of 1 lime
  • 16 king prawns, de-veined and peeled
  • 2 tsp cajun spice mix
  • 50g butter
  • 1 small bunch coriander, chopped
Method
  1. For the croutons, preheat the oven to 180C/Gas 4, cut the bread into small cubes, drizzle with a little olive oil and season with salt and pepper.
  2. Bake in the oven for 10 mins until crisp and golden.
  3. For the salad, wash the chicory leaves and place in a mixing bowl with the drained salad beans and sweetcorn.
  4. Squeeze over ¾ of the juice from 1 lime and a dash of olive oil, season with salt and pepper, mix and add the croutons.
  5. For the prawns, heat a frying pan with a little olive oil, add the prawns, cajun spice and butter and cook over a medium heat for 3-4 mins, finishing with the remainder of the lime juice.
  6. To serve, put salad onto a plate, top with prawns and drizzle over some of the cooking juice.
  7. Garnish with chopped coriander leaves.
Recipe by appetite magazine at https://www.appetitemag.co.uk/cajun-king-prawns-with-chicory-salad-croutons-and-lime-dressing/