Prawns Quick

Healing summer bliss bowl

Name: Healing summer bliss bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 40 (285g) small peeled green prawns; 155g (1½ cups) white quinoa; 1 tbs olive oil, plus extra to serve; 420g can corn kernels, drained; 2 avocados, halved; 400g summer vegies (we used 200g baby tomatoes, halved and 1 bunch asparagus, halved and blanched); Black sesame seeds, coriander, basil or mint leaves to serve; Lime wedges to serve; 2 tbs sweet paprika; 1 tbs dried oregano leaves; 2 tsp each onion powder, dried thyme; 1 tsp each garlic powder, freshly ground black pepper and salt; ½-1 tsp cayenne pepper, depending on how hot you like it; 2 tbs white wine vinegar; 1 tbs caster sugar; 1 tsp salt; 1 bunch radishes, thinly sliced

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by Matt Preston

delicious. senior editor

Oct 01, 2017

I love bowls! It makes plating so easy, says Matt Preston. This recipe is an edited extract from Yummy Easy Quick by Matt Preston, $39.99, Pan Macmillan, out 31 October.

40 (285g) small peeled green prawns
155g (1½ cups) white quinoa
1 tbs olive oil, plus extra to serve
420g can corn kernels, drained
2 avocados, halved
400g summer vegies (we used 200g baby tomatoes, halved and 1 bunch asparagus, halved and blanched)
Black sesame seeds, coriander, basil or mint leaves to serve
Lime wedges to serve

Cajun spice mix

2 tbs sweet paprika
1 tbs dried oregano leaves
2 tsp each onion powder, dried thyme
1 tsp each garlic powder, freshly ground black pepper and salt
½-1 tsp cayenne pepper, depending on how hot you like it

Pickled radish

2 tbs white wine vinegar
1 tbs caster sugar
1 tsp salt
1 bunch radishes, thinly sliced

Method

1.

For the Cajun spice mix, in a bowl combine ingredients. Add 2 tbs spice mix to the prawns. Toss to coat. Marinate 20 minutes.
2.

For the pickled radish, combine ingredients in a bowl and toss to combine. Set aside for 20-25 minutes to lightly pickle (the time it takes to cook the quinoa). Drain.
3.

Place quinoa in a saucepan with 3 cups (750ml) water. Bring to the boil then reduce the heat to low, cover and simmer for 12 minutes or until water is absorbed. Take off heat and set aside, covered, for 10 minutes to steam. Fluff with a fork.
4.

Meanwhile, heat a barbecue flat plate on medium-high (or use a large frypan if cooking inside). Add oil to the prawns and toss to coat. Place the prawns onto the barbecue plate, leaving a small space for the corn. Cook the prawns for 2 minutes each side or until just cooked through. Cook the corn, tossing occasionally, until slightly charred.
5.

Divide quinoa among serving bowls. Top with prawns, corn, avocado, summer vegies and pickled radish. Scatter with sesame seeds or herbs. Drizzle with extra oil and squeeze over the lime wedges.