Mexican Prawn and Peri Peri Slaw Bowl

SERVES 4
PREP: 10 min
COOK: 15 min

Ingredients 

  • 1 cup red or white quinoa
  • 20 large green (raw) king prawns, peeled & cleaned
  • 1 tablespoon olive oil
  • 1 medium ripe avocado, peeled & quartered
  • 200g cherry tomatoes, halved
  • ½ cup sour cream to serve

Peri Peri slaw:

  • 3 cups white cabbage, finely shaved
  • 1 cup purple cabbage, finely shaved
  • 2 green shallots, sliced
  • ¼ bunch coriander, washed & chopped, plus extra to serve
  • 2 tablespoons Praise peri peri whole egg mayonnaise, plus extra to serve

Method

  1. Rinse the quinoa under running cold water in a fine sieve to wash. Place the quinoa into a small pot with 1 cup of cold water and place over a medium heat. Once the quinoa has come up to a simmer and most of the water has been absorbed, cover, turn the heat down to very low and let the quinoa steam for 8-10 minutes.  
  2. Meanwhile heat a non-stick frying pan over a medium/high heat. Coat the prawns in oil and season with a pinch of sea salt. Cook the prawns for 2 minutes each side, or until changed colour and cooked through.
  3. Mix all the slaw ingredients together in a bowl along with a pinch of sea salt.
  4. To serve, place the cooked quinoa into the base of serving bowls. Add in the peri peri slaw, avocado, cherry tomatoes, prawns, sour cream and garnish with extra coriander and mayonnaise.