Recipe

Serves:  4 people | Prep time:  20 minutes | Cooking time:  10 minutes

Asian | Lunch

Ingredients

• 2 x 250g bags frozen Specially selected garlic and herb Argentinian prawns
• 125g Green cabbage
• 1 x Medium red onion
• 1 x Red pointed pepper
• 125g Carrots
• 100g Every Essential tortilla chips
• 30ml Squeezy honey
• 30ml medium Peri Peri sauce
• Juice ½ lime
• 30ml Olive oil
• 5g Fresh coriander – chopped

Method

1. Shred the cabbage finely.
2. Finely slice the pepper into strips.
3. With a peeler – peel the carrots into ribbons.
4. Peel – halve and finely slice the red onion.
5. Mix all the above together in a bowl.
6. Fry the prawns from frozen in the olive oil – as directions on the pack.
7. Mix the honey, peri sauce and lime juice together in a small bowl.
8. Put the slaw on a large serving plate.
9. Add the tortilla chips and break them slightly.
10. Top with the cooked prawns.
11. Drizzle over some of the hot honey dressing.
12. Sprinkle over the coriander – serve with the extra sauce on the side.