Former MasterChef contestant, Courtney Roulston, shares her delicious spicy prawn jar recipe with us. Perfect for Australia Day lunch!
I’m a real chilli lover and, as a result, I’ve probably become a bit immune to it over the years! You can adjust the heat in the salsa by using more or less of the jalapenos. If you are unable to find the pickled jalapenos, you can use fresh chopped green chillies instead. I love the Cajun prawns with this salad, but grilled chicken, beef or pork will also work well.
24 green (raw) king prawns, peeled, tail on
1 tbsp olive oil
1 tbsp store bought Cajun seasoning
3 cups (270g) cabbage, finely sliced
1 cup (25g) kale leaves, finely sliced
½ cup (140g) Greek yoghurt
¼ cup (70g) whole egg mayonnaise
60g sunflower sprouts (or other sprouts)
1 lime, cut into wedges to serve
¼ cup (60g) pickled jalapenos
2 green spring onion (scallion), sliced
2 tbsp white vinegar
¼ bunch coriander, leaves picked
2 tsp caster sugar or honey
1 tbsp olive oil
Heat a non-stick frying pan over a medium heat. Coat the prawns in the olive oil, Cajun seasoning and a pinch of sea salt flakes.
Cook the prawns for 2 to 3 minutes, or until just cooked through. Remove from the heat and set aside to cool.
Meanwhile, place all the jalapeno salsa ingredients into a small food processor and blend until smooth.
Place the salsa into the base of serving jars. Mix together the cabbage, kale, yoghurt, mayonnaise and a pinch of sea salt and place on top of the salsa in the jars.
Layer on top the prawns, sprouts and lime wedges. This recipe features in and is from Salads in a Jar by Courtney Roulston, former MasterChef contestant and salad queen, and is published by New Holland Publishers, $24.99, available now in all good bookstores and online.