Viet-Cajun Prawns with Sweetcorn & Slaw

Viet-Cajun Prawns with Sweetcorn & Slaw

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, March 15, 2020.
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Ingredients

Corn

  • 2 corn cobs, cut into 4 pieces
  • 1 lemon, cut in half

Slaw

  • 1 pack slaw
  • 1 courgette, grated
  • 1 pack sweet chilli dressing

Prawns

  • 1 pack frozen prawns, defrosted
  • 1 pack peanuts
  • 1 pack garlic ginger purée
  • 1 pack Viet-Cajun spices
  • 2 Tbsp butter
  • 1 bunch coriander & Vietnamese mint

Steps

  1. Prep & cook corn. Heat a little oil in a fry-pan on medium-high heat. Cook corn and lemon for about 6 minutes, until charred and tender. Cover and set aside. Reserve pan.
  2. Prep slaw. In a bowl, combine slaw and courgette with sweet chilli dressing and a drizzle of vinegar. Season to taste.
  3. Cook prawns. Return pan to medium-high heat with a little more oil and stir-fry prawns and peanuts for 6 minutes. Add garlic ginger purée and VietCajun spices and cook, stirring for 1-2 minutes further, until prawns are cooked. Remove from heat, add butter and toss to coat, until butter has melted. Season to taste.
  4. Serve slaw with prawns, corn and lemon on the side. Top with pan sauce and herbs.

Nutritional Information

Energy 2288 kj
547 kcal
Protein 42.2g
Carbohydrate 23.8g
Fat 29.9g