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.