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Mexican prawn and corn nachos recipe
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Elevate classic nachos with garlic prawns and creamy feta cheese for a quick and easy meal. Use microwave rice and pre-marinated prawns to make it even easier.
Ingredients:
  • 4 sweet corncobs
  • 4.60 gm olive oil
  • 250g packet microwave black rice
  • 220g packet Garlic Prawns
  • 2 avocados, mashed
  • 200g plain corn chips
  • 100g feta, crumbled
  • 1 green shallot, thinly sliced
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve
Instructions:
  • In a large frying pan over medium heat, heat oil. Add corn and cook for 15 minutes, turning occasionally, until tender and charred. You can also char the corn on a hot barbecue plate.
  • While the rice is cooking, prepare it according to the instructions on the packet.
  • Place the corn on a chopping board. Add the prawns to the pan or barbecue and cook for 2-3 minutes, turning once, until they are just cooked through. Using a sharp knife, cut the kernels off the corncobs.
  • Arrange avocado slices on serving plates. Layer with corn chips, rice, and prawns. Sprinkle feta, shallots, and fresh coriander on top. Serve with lime wedges.

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