500g raw Australian prawns, peeled & deveined
20g fajita spice mix (I used Old El Paso Fajita Spice Mix)
3 tbsps oil of choice
1/8 cup fresh flat-leaf parsley + extra for garnish
1/8 cup fresh coriander leaves + extra for garnish
1 small clove of garlic, peeled & roughly chopped
2 tbsps olive oil
1 lime (juice from 1/2 lime for the dressing; 1/2 lime sliced in wedges as garnish)
1/2 tsp salt
2 cups cooked rice
1 small red capsicum, diced
Marinate:
Whisk fajita spice mix with 3 tbsps canola oil in a bowl with a fork until well mix, add prawns to the spice mixture toss to coat the in spices. Allow the prawns to marinate for at least 30 minutes in the fridge.
Rice Salad: In a small food processor, add parsley, coriander, garlic, olive oil, juice from 1/2 lime and salt. Process until fine. Mix the dressing with the cooked rice and set aside in the fridge until you’re ready to serve. Add the diced capsicum, more parsley & coriander to the rice mixture just before serving. (I’d like to retain the crisp of the capsicum for this rice salad)
Grilled Prawns:
Grill prawns in a pan or griddle pan in batches. Serve the grilled prawns on a bed of the green rice salad and scatter more coriander and parsley as well as the lime wedges. Squeeze some lime juice before eating.

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