Fragrant lemongrass & coconut chicken stir-fry
Whip up a quick and wholesome dinner on busy days – this Thai-inspired chicken stir-fry provides two of your five-a-day
Cajun prawn & charred corn salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g fresh sweetcornkernels
- 150g raw king prawnspeeled and deveined
- ½ tbsp Cajun spice blend
- 2 tbsp sunflower oil
- 1 limejuiced
- 1 tsp honey
- 1 jalapeñofinely chopped (optional)
- 1 red pepperfinely chopped
- 1 avocadopeeled, halved, stoned and finely chopped
- 3 spring onionsfinely chopped
- small handful of corianderfinely chopped
- 1 romaine lettucechopped
Nutrition: Per serving
- kcal435
- fat28g
- saturates5g
- carbs21g
- sugars14g
- fibre14ghigh
- protein18g
- salt1.1g
Method
step 1
Heat a dry frying pan over a medium-high heat and cook the sweetcorn for a few minutes without stirring, then shake the pan and continue to cook for 5 mins until the kernels have browned. Tip onto a plate and leave to cool slightly.
step 2
Combine the prawns, Cajun spice blend and a pinch each of salt and pepper in a small bowl. Heat half the oil in the same pan as used to char the corn and cook the prawns over a medium-high heat for 2-4 mins, stirring until pink and cooked through. Transfer to the plate with the corn.
step 3
Combine the lime juice, honey, remaining oil and chopped jalapeño (if using) in a large bowl, and season well. Add the red peppers, avocado, spring onions, coriander and lettuce, then toss well. Stir in the corn and prawns, then serve.
