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Tequila & lime prawns

Name: Tequila & lime prawns
Cook time: 20 min
Yield: 2

with coconut rice & crispy shallots

Ready in around 20 mins

RECIPE FACT:

To be officially called tequila, the spirit must be produced in specific regions of Mexico, primarily the state of Jalisco and parts of four other states: Guanajuato, Michoacán, Nayarit, and Tamaulipas.

Nutritional Info:

Energy: 2,805kJ (670kcal)
Protein: 30g
Carbohydate: 70g
Sugars: 12g
Fat, total:28g
Saturated:20g
Sodium:1,503mg
Contains:Crustaceans, Fish, Gluten, Milk, Soy, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Cut the capsicum in half, remove the seeds and cut into ½ cm slices. Thinly slice the spring onions on the diagonal. Open the coconut rice, breaking up any clumps by squeezing the bag gently.
2. TO COOK THE RICE:
Place a non-stick frying pan or wok over a medium-high heat with a drizzle of oil. Once hot, add the corn and capsicum and cook for 2–3 mins. Add the coconut rice and half the spring onion, and cook for 2–3 mins until hot. Add the baby spinach and rice seasoning, and cook for a further 2–3 mins until the spinach has wilted. Remove from the pan and cover to keep warm.
3. TO COOK THE PRAWNS:
Remove the prawns from their packaging and pat dry with a paper towel. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the prawns and cook for 60–90 secs each side, or until just cooked through and lightly golden. Add the tequila lime butter and toss for 30–60 secs, until melted and the prawns are coated in the sauce.
TO SERVE:
Spoon the coconut rice into bowls and top with the tequila prawns, drizzling over any pan juices. Finish with a sprinkle of coconut and crispy shallots and the remaining spring onion.