500g raw Australian prawns, peeled & deveined
20g fajita spice mix
3 tbsps canola oil
1/8 cup fresh flat-leaf parsley + extra for garnish
1/8 cup fresh coriander leaves + extra for garnish
1 small clove of garlic, peeled & roughly chopped
2 tbsps olive oil
1 lime (juice from 1/2 lime for the dressing; 1/2 lime sliced in wedges as garnish)
1/2 tsp salt
2 cups cooked rice
1 small red capsicum, diced .
Whisk fajita spice mix with 3 tbsps canola oil in a bowl with a fork until well mix, add prawns to the spice mixture toss to coat the in spices. Allow the prawns to marinate for at least 30 minutes in the fridge. .
Rice Salad: In a small food processor, add parsley, coriander, garlic, olive oil, juice from 1/2 lime and salt. Process until fine. Mix the dressing with the cooked rice and set aside in the fridge until you’re ready to serve. Add the diced capsicum, more parsley & coriander to the rice mixture just before serving. .
Grill prawns in a pan or griddle pan in batches. Serve the grilled prawns on a bed of the green rice salad and scatter more coriander and parsley as well as the lime wedges. Squeeze some lime juice before eating.