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Chilli Prawns with Coriander and Lime

Cook's Note

If you would like to soften the butterbeans a little before using, put them in a bowl, and cover with hot water. Leave to stand for 10 minutes, then drain well.

Variation

Use finely chopped fresh flat-leaf parsley instead of coriander if you wish.

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Instructions

  1. 1

    Put the prawns in a large bowl. Add half of the coriander and the fresh chillies, and mix well. Tip in the butterbeans, and toss again.


  2. 2

    Arrange the rocket leaves in a large serving bowl or on 4 individual plates. Sprinkle over a little of the lime juice, a pinch of salt, and some black pepper. Add the remaining lime juice to the prawns, stir through, then taste and adjust the seasoning as needed.


  3. 3

    Spoon the prawn mixture over the rocket leaves, then drizzle the sweet chilli sauce over it, and sprinkle over the remaining coriander. Serve immediately.


Ingredients

  • 16 cooked prawns (defrosted if using frozen), peeled and deveined, but with tails left on
  • 1 handful fresh coriander, finely chopped
  • 1 fresh red chilli, deseeded and finely chopped
  • 400g butterbeans, drained and rinsed
  • 2 handfuls wild rocket leaves
  • 1 lime, juiced
  • 1 splash sweet chilli sauce
  • 1 Pinch back pepper, freshly ground
  • 1 Pinch Salt

Serves 4

Total time required Total time:

  • Preparation time:
 

Recipe shopping list

9 products

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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