Chilli Prawns with Coriander and Lime
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.
Use finely chopped fresh flat-leaf parsley instead of coriander if you wish.
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.
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.
Spoon the prawn mixture over the rocket leaves, then drizzle the sweet chilli sauce over it, and sprinkle over the remaining coriander. Serve immediately.
- 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
Total time required
- Preparation time:
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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