There are a few items I try to always have in my pantry, fridge or freezer for emergency meals. For the days when I really can’t deal with going to the store to get something for dinner. Cooked, frozen prawns are on that list.
If I lived in Australia, I’d always recommend using fresh, but sadly all prawns we get in NZ are frozen one way or another, so the only option is to suck it up. Prawns do not freeze especially well as the flesh deteriorates when they’ve been frozen raw and then cooked after defrosting. I always buy them cooked as the cooked flesh doesn’t suffer as much, so the texture is generally more consistent with fresh.
Anyway, in keeping with my desire to cook and eat light and clean this week, I had some prawns left over from the rice paper rolls I’d made the night before, so I turned them into a salad. The coriander, chilli and limes from the rolls, while great for South East Asian recipes, also lend themselves well to Mexican food.
I think this took me about 5 minutes to throw together. If you felt the need to add carbs, you could wrap a warmed tortilla around the outside.
MEXICAN STYLE PRAWN SALAD
250g cooked prawns
1 cos lettuce, washed and shredded
1 avocado, cut into 2cm dice
1 punnet cherry tomatoes, halved
1/2 red onion, finely sliced
1 red capsicum, deseeded and finely sliced
Large handful coriander leaves
1 chilli, finely sliced
1/4 cup pumpkin seeds, toasted
Juice of 1 large lime, or 2 small
1/4 cup olive oil
- Arrange all ingredients on a large platter, other than olive oil and lime juice
- Whisk together lime juice and olive oil, or shake together in a jar.
- Pour dressing over salad and serve.