The finished recipe. Chilli Prawn, Black Bean and Sweetcorn SaladIngredients 1 to 6. 160 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.). 5 g Rapeseed oil. 120 g Black beans, tinned and drained (Drained weight.). 60 g Sweetcorn, tinned and drained (Drained weight.). 80 g Red pepper. 30 g Red onionIngredients 7 to 12. 40 g Avocado (Flesh only. Half a medium avocado is about 70 g.). Juice of a lime Lime juice. Half a red chilli, chopped Fresh red chilli. Half a teaspoon Ground cumin. Half a teaspoon Smoked paprika. A handful Fresh corianderStep 1. Pat the prawns dry and toss them with the paprika, cumin and salt.Step 2. Mix the beans, sweetcorn, diced pepper, sliced onion, chilli and lime with a pinch of salt and leave it while the prawns cook.Step 3. Heat the oil in a pan until it shimmers and fry the prawns for ninety seconds a side, until pink and curled into a C.Step 4. Tip the prawns and any pan juices over the salad, dice the avocado on top and add the coriander.
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