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  • Serves:2
  • Prep Time:10 mins
  • Cook Time:N/A

Creamy Coconut Prawn & Corn Salad

+1 Edgell Sliced Green Beans

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


Ingredients

+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
  • -
  • Dressing:
  • ¼ cup coconut cream
  • ½ teaspoon finely grated lime zest
  • Juice of 1 lime
  • 1 small red chilli, de-seeded and finely chopped

Method

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.

Tips

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.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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