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Mexican prawn bowl

Name: Mexican prawn bowl
Cook time: 20 min
Yield: 4
Cuisine: Central America

with arroz verde and chipotle crema

Ready in around 20 mins

RECIPE FACT:

Rice a staple in Mexican cuisine isn’t native to the Americas, it was introduced by the Spanish in the 1500's, who brought it from Asia via the Manila–Acapulco galleon trade.

Nutritional Info:

Energy: 2,308kJ (552kcal)
Protein: 31g
Carbohydate: 48g
Sugars: 12g
Fat, total:26g
Saturated:7g
Sodium:1,925mg
Contains:Crustaceans, Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE PRAWNS:
Remove the prawns from their packaging and pat dry with a paper towel. Place into a small bowl with the Mexican lime seasoning, toss to combine and set aside.
2. TO PREPARE THE VEGETABLES:
Dice the tomatoes into 1 cm cubes and place into a small bowl. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the corn, season with salt and cook for 2-3 mins. Remove from the pan into the bowl with the tomato.
3. TO COOK THE RICE:
Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps. Respray the pan with oil and place back over a medium heat. Once hot, add the rice and the green sauce. Season with salt and pepper and cook for 1-2 mins. Remove from the pan into a salad bowl. Just before serving, toss through the baby spinach.
4. TO COOK THE PRAWNS:
Wipe out the pan, respray with oil and place back over a high heat. Once hot, add the prawns to the pan and cook for 60-90 secs on each side or until cooked through.
TO SERVE:
Spoon arroz rice into bowls and top with Mexican prawns. Dollop with chipotle crema and sprinkle over spiced pepitas.