- Prep Time:10 mins
- Cook Time:N/A
Creamy Coconut Prawn & Corn Salad
Think you can’t throw something delicious together in 10 minutes? Think again, because that’s all the time this prawn salad needs! We’ve tossed in some green beans for extra crunch amongst the bright flavours of the capsicum and onion. Topped with a creamy coconut dressing, it’s simply mouth-watering.
Original recipe by JOHN WEST | 27.1.16
+1 1 CAN (215g) EDGELL SLICED GREEN BEANS
- 260g packet John West Prawns with Cocktail Sauce
- 300g can Edgell Corn Kernels, drained
- 2 spring onions, finely chopped
- ⅓ cup chopped red capsicum
- ⅓ cup coriander leaves
- ¼ cup coconut cream
- ½ teaspoon finely grated lime zest
- Juice of 1 lime
- 1 small red chilli, de-seeded and finely chopped
Arrange prawns onto 2 serving plates and top with combined Edgell Corn Kernels, spring onions, capsicum and coriander leaves.
ADD DRAINED EDGELL SLICED GREEN BEANS.
Combine dressing ingredients together with cocktail sauce, drizzle over salad and serve immediately.
If you feel like cooking, pan fried chicken tenderloins can be substituted for the prawns. Increase the coconut cream to ½ a cup when omitting the cocktail sauce.
Healthy Tip: Use light coconut cream rather than regular.