BLACKENED PRAWNS WITH CORN AND BLACK BEANS
A beautifully colourful creation, this is wonderful served with other Caribbean and Mexican tastes and can be stuffed into a tortilla or wrap for a great lunch or dinner. Make sure you dice all your vegetables and fruit the same size for a great-looking salad. Remember to take into consideration marinate time of 1 hour for prawns.
Ingredients
500 grams defrosted raw large prawns
For the prawn marinade:
Juice of 1/2 orange
Juice and zest of 1 lime
1 teaspoon Cayenne Pepper
1 Red Chilli deseeded
1 teaspoon ground cumin seeds
2 Garlic Cloves peeled
1/2 bunch fresh coriander
For the salad:
1 can Black Beans rinsed well
2 fresh corn cobs, peeled and kernels removed
1 Spring Onion trimmed and chopped finely
1 bunch fresh mint roughly chopped
Remaining 1/2 of fresh coriander, roughly chopped
1/2 Pineapple hard core removed then peeled and diced
2 courgettes diced
2 Red Capsicum deseeded and diced
Olivo extra virgin olive oil
Method
Place all the marinade ingredients in a food processor and blend well to combine. Tip out into a large bowl and add the prawns. Marinate for at least 1 hour
Combine all the salad ingredients (except the oil) in another large bowl
Heat a grill plate or BBQ and cook the prawns for 2-3 minutes or until cooked through and starting to blacken
Combine the prawns with the salad, season well and drizzle with extra virgin olive oil to serve