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Sautéed Prawns on Warm Blackbean Salad

  • 25 min
  • 4
  • Easy
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Recipe Ingredients

  • 600g large prawns, deveined and shelled salt
  • coarsely ground black pepper
  • 2 tsp olive oil
  • 1 lime
  • 1 small onion, chopped
  • 1 medium red pepper, chopped
  • 1 tsp ground cumin
  • 1 can (400g) black beans
  • 2 tbsp chopped fresh coriander leaves

Recipe Directions

  1. Sprinkle prawns with 1/4 tsp salt and ⅛ tsp pepper. In a 30cm nonstick frying pan, heat 1 tsp oil on medium for 1 minute. Add prawns and cook for about 6 minutes or until prawns turn opaque throughout, stirring frequently.
  2. Meanwhile, grate 1 tsp zest and squeeze 2 tbsp juice from the lime. Set aside.
  3. Transfer prawns to a small bowl and cover with foil to keep warm. In the same frying pan, heat remaining 1 tsp oil on medium for 1 minute. Add onion and red pepper, and cook for 8 minutes or until tender. Stir in cumin and cook for 1 minute. Add black beans, lime zest and juice, and 1/4 tsp each salt and pepper. Cook for 3 minutes or until heated through. Spoon black-bean mixture onto 4 plates, then top with prawns and any liquid in bowl. Sprinkle with coriander.

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