Cajun Prawns with Corn Salsa & Herb Rice

Simple recipes are the best, especially for a weekday dinner. This one has it all, a bit of spice, acidity and that crunchy delicious salsa just tops it off! Definitely a favorite around here! Please don’t get overwhelmed by the list of ingredients, they are items you probably already have in your pantry!

You can even switch out the rice for tortilla wraps, just add some sour cream and you are good to go.

This recipe serves 2

Ingredients

240g king prawns, deveined 

1 lime, juiced

1 teaspoon brown sugar

1 tablespoon olive oil

1 teaspoon cajun seasoning 

1/2 teaspoon dried thyme

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Pinch of ground cinnamon

Pinch of dried chilli flakes

For the rice

1 cup basmati rice, rinsed

1 small onion, diced

1 garlic clove, minced

1/4 cup white wine

1 cup fresh herbs, chopped (I used a mix of coriander, basil and parsley

1 tablespoon olive oil

1 1/2 cup water

For the salsa

1 ear of corn, shucked

1 spring onion, thinly sliced

1 medium avocado, diced

1/3 cup cherry tomatoes, quartered

2 tablespoons diced pickled jalapeños 

1 lime, juiced

1/4 cup coriander, chopped

Salt

Directions

1. Add all the ingredients for the prawns (except the prawns) to a medium bowl and mix well. Now add the prawns, mix and set aside to marinate.

2. Heat a grill pan over medium high heat. Brush the corn with some olive oil and grill for 10—15 minutes, turning occasionally. 

3. In a medium sauce pot heat the olive oil over medium heat and sauté the onions until soft and translucent. Add the garlic and continue cooking until fragrant. Pour in the white wine and stir for a few seconds. Now transfer the rice to the pot and stir once more. Pour in the water and bring the mixture to a boil. Cover the pot, lower the heat and allow to cook for about 15 minutes until the rice is cooked. Let the rice rest for a few minutes before stirring in the herbs.

4. For the salsa: take the corn and slice off the kernels; add them to a medium serving bowl. Add the remaining ingredients and season with salt.

5. Heat the grill to high heat and grill the prawns (discarding the marinade) for about 2-3 minutes per side.

6. Divide the rice among plates and top with the prawns and salsa. Enjoy!