Prawn Chipotle Bowl - Recipe by Christian Petracca

Ingredients

600 g raw prawns, peeled and deveined
1 Tbs olive oil

Salsa:

1 cup corn kernels, fresh, tinned or frozen
1/2 red onion, finely chopped
1/2 avocado, finely chopped
1 tomato, finely chopped or diced
1 jalapeno, deseeded and finely chopped

Marinade:

1 tsp ground cumin
1 Tbs sweet paprika
1 tsp garlic powder
1 tsp chipotle powder
2 Tbs lime juice
1 Tbs olive oil
Pinch of salt

Lime-yoghurt sauce:

375 g plain Greek-style yoghurt
1 garlic clove
2 Tbs lime juice
1 cup lightly packed fresh coriander leaves, plus extra to serve
1 tsp honey
Salt and freshly ground balck pepper

To serve:

Steamed short or long-grain rice

Method

Combine salsa ingredients in a bowl. Toss gently and set aside.

Combine marinade ingredients in a medium bowl. Add the prawns and toss to evenly coat with the marinade. Set aside for 5-10 minutes.

In a blender or food processor, add the lime-yoghurt sauce ingredients. Blend until smooth and creamy. Taste and adjust seasoning if needed.

Heat a frying pan over a medium-high heat and add the oil. Once hot, add the prawns and cook for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from the heat and set aside.

Make a bed or rice in each serving bowl. Top with salsa, then arrange prawns on top. Drizzle with lime-yoghurt sauce, sprinkle some coriander leaves and serve immediately.

Credits: This is an edited extract from Christian Petracca On Trac, published by Hardie Grant Books. Available in stores nationally

Photo Credits: This is an edited extract from Christian Petracca On Trac, published by Hardie Grant Books. Available in stores nationally