There is nothing nicer than prawns with rice’n peas

Serves 2

Prep time 10 mins Cooking time 20 mins.

• 500g large deveined raw prawns
• 2 spring onions
• 1 orange bell pepper
• 1 green bell pepper
• 120g baby spinach
• Half a large cucumber
• A splash of oil- olive, sunflower, coconut or sesame – which ever you prefer
• Small bunch of coriander
• Salt to taste
• 2 – 3 dspn of Chef Bernie’s Tropical Garlic Sauce

Method

Wash & chop the spring onions, peppers, cucumber and spinach.

Heat a fry pan, add a splash of oil and fry the peppers and spring onions for about 3 minutes.

Add the cucumber and Chef Bernie’s Tropical Garlic Sauce and cook for a further 2 minutes.

Add the prawns and spinach, stir well and cook for another 1-2 minutes until the prawns are pink and cooked right through.

Serve with rice ’n peas.

Bon Appétit