Spicy Tequila Prawn Bowl with Green Goddess Slaw

Spicy marg meets salad form! Cajun spiced prawns in a burnt butter tequila sauce, served with a creamy green goddess cabbage slaw, pickled jalapeño and crispy sweet potato or rice – the perfect macro-balanced and healthy mid week meal! If you can get your hands on wild green prawns, it really does make all the difference. The cabbage slaw can also be made up to an hour in advance and will hold in the dressing quite nicely without being overly soggy. A friendly reminder to be careful when cooking with alcohol around high flames, ensuring that your area is clear when adding the tequila to the pan. Since cooking removes the alcohol content, I also suggest using a top notch tequila since its sole purpose here is to add flavour and kick to the dish.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 7 Mins

Cook Time 3 Mins

Method

1
Make the green goddess dressing - in a food processor, add the avocado, coriander, garlic, yogurt, mustard, lime juice, lime zest, maple syrup, white wine vinegar and salt. Blend until smooth creamy. Set aside.
2
Place the cabbage and onion in a large bowl. Pour over the dressing and toss well. Set aside.
3
Place the prawns on a large plate and sprinkle with the cajun spice and salt, ensuring they are well coated.
4
Heat the olive oil in a large stainless steel or non stick pan over a high heat. Once the oil is hot add the prawns to the pan, tossing briefly for 1 minute until the tails begin to 'curl'. Turn the heat down to medium and add the butter, tossing for 30 seconds. After the butter has slightly coloured, swiftly and carefully add the tequila, ensuring you stand away from the pan to allow the alcohol to flame up and ‘cook off’ and immediately turning off the heat.
5
Serve the prawns immediately into bowls along with the cabbage slaw and some sweet potato or rice. Finish with some pickled jalapeño, fresh coriander and spoon over any extra pan jus.