Chili Prawns With Coriander & Lime

Chili Prawns With Coriander & Lime

Sea foods are so healthy and if you are not having any yet, this should be a quick fix into your diet. Quite spicy, fresh, crunch and healthy, plus looks good…

Serves: 4

Prep time: 15 minutes


  • 16 cooked prawns (defrosted if using frozen), peeled and deveined, but with tails left on
  • 1 handful fresh coriander, finely chopped
  • 1 fresh red chili, deseeded and finely chopped
  • 400g butterbeans, drained and rinsed
  • 2 handfuls wild rocket leaves
  • lime , juiced
  • 1 splash sweet chili sauce
  • 1 Pinch black pepper, freshly ground
  • 1 Pinch Salt


  1. Put the prawns in a large bowl. Add half of the coriander and the fresh chilies, and mix well. Tip in the butterbeans, and toss again.
  2. Arrange the rocket leaves in a large serving bowl or on 4 individual plates. Sprinkle over a little of the lime juice, a pinch of salt, and some black pepper. Add the remaining lime juice to the prawns, stir through, then taste and adjust the seasoning as needed.
  3. Spoon the prawn mixture over the rocket leaves, then drizzle the sweet chili sauce over it, and sprinkle over the remaining coriander. Serve immediately.



*If you would like to soften the butterbeans a little before using, put them in a bowl, and cover with hot water. Leave to stand for 10 minutes, and then drain well.

*Use finely chopped fresh flat-leaf parsley instead of coriander for a variation if you wish.

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