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Mexican grilled prawns

Name: Mexican grilled prawns
Cook time: 20 min
Yield: 2

with charred corn salsa and tomato and bean mole

Ready in around 20 mins

RECIPE FACT:

Mole is a sauce stemming from Mexican cuisine and typically consists of a fruit, spices and a touch of chilli.

Nutritional Info:

Energy: 1854kj (443Kcal)
Protein: 30g
Carbohydrate: 46g
Fat: 11g
Contains: Crustacean

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Chop the tomato into 1 cm cubes and place in a salad bowl. Remove the mint leaves from their stalks, chop roughly and place in the bowl with the tomatoes, season with salt and stir to combine. Roughly chop the coriander including the stalks and place half in the salad bowl.
2. TO PREPARE THE CORN SALSA:

Slice the spring onions finely on the diagonal. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the corn and spring onion, season with salt and cook for 3-4 mins stirring occasionally to create a char. Add the steamed quinoa breaking up any large clumps by squeezing gently on the bag until broken up into smaller pieces and cook for 1-2 mins until quinoa is heated through. Add to the salad bowl with the tomatoes. Just before serving, add the baby spinach and pour in the lime dressing, season with black pepper and toss to combine.
3. TO COOK THE PRAWNS:

Remove the prawns from their packaging, rinse under cold water and pat dry with a paper towel. Wipe out the pan, respray with oil and place back over a high heat. Once hot add the prawns, season with salt and sear for 30-60 secs on each side. Remove from the pan and cover to keep warm. Place the pan back over a medium heat and pour the chipotle and bean mole into the pan. Cook the sauce for 1-2 mins until heated through. Add the prawns back to the pan and stir to combine.
To serve:

Spoon the charred corn salsa onto plates topping with prawns and chipotle mole. Sprinkle over remaining coriander