Mexican Prawn Poke Bowl

Ingredients

• 100g Mission Deli Style White Corn Strips

• Mexican Beans:

  1 tbsp olive oil

• 1 small onion, finely chopped

• 1 clove garlic, finely chopped

• 1 small capsicum, finely chopped

• 420g can diced tomatoes

• 420g can red kidney beans, drained and well rinsed

• 125g can corn kernels, drained and rinsed

• 1 x 35g sachet Mission Taco Seasoning

• 1 tbsp sweet chilli sauce

• pinch salt flakes

   

• To Serve:
  

  8 cooked prawns, shelled and cleaned

• 1 Lebanese cucumber, cut into thin ribbons

• 1 small carrot, shredded

• 8 cherry tomatoes, cut in half

• ½ avocado, peeled and sliced

• 1 jalapeño or green chilli, sliced

• 1 tsp black sesame seeds

• 2 lime wedges

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Mission Deli Style White Corn Tortilla Strips

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Instructions

• Step 1

  Heat oil over medium-high heat in a non-stick frying-pan. Add onion and cook for approximately 3-4 minutes then add garlic and cook for a further minute. Add capsicum to frying pan and cook for approximately 2 minutes until slightly soft. Add tomatoes, kidney beans and corn then stir well. Add Mission Taco Seasoning, sweet chilli sauce and salt to taste. Allow to cook for approximately 4 minutes.

• Step 2

  Divide bean mix between 2 serving bowls and place a small handful of the Mission Deli Style White Corn Strips to one side of the bowls and serve the remainder in a bowl at the table. Top each poke bowl with half the prawns, ribbons of cucumber, shredded carrot, cherry tomatoes, avocado, sliced green chilli and a sprinkle of black sesame seeds.

• Step 3

  Finish with a few coriander leaves and a wedge of lime. Serve immediately.