Chilli & Garlic Prawns with Mexican Quinoa Salad

20 minutes
4 people

Part One:


100g butter, chopped 2 tablespoons olive oil 3 garlic cloves, thinly sliced 3 red chilies, thinly sliced 1kg medium green king prawns, peeled (tails intact), de-veined 1 medium tomato, de-seeded, finely chopped 2 tablespoons chopped fresh flat-leaf parsley leaves Lemon wedges, to serve 1 Lg Tub of Mexican quinoa salad from the Herdsman kitchen back wall


Step 1 Melt butter & oil in a large, deep frying pan over medium-high heat. Add garlic & chili. Cook for 1 minute or until fragrant. Add prawns. Cook, stirring occasionally, for 2 -3mins or until prawns are pink. Step 2 Stir in tomato & parsley. Serve with lemon wedges & Mexican quinoa salad. Serving suggestions- add roquett or spinach for some greens or use rice or couscous instead of the quinoa salad.