Peruvian Prawns

200g raw prawns

1 onion, sliced

1 green pepper, sliced

Capsicana Peruvian Wrap Chilli & Lemon Cooking Paste

Cooking Oil

150g cooked rice, for serving

Fresh coriander, chopped for serving

1. Marinate the prawns in half of the Capsicana Peruvian Cooking Paste. Either do this for an hour or two in the fridge before cooking, or just before you begin.
2. In a hot pan fry the onions and peppers in 1 tbsp cooking oil until beginning to soften (3-4 minutes).
3. Add in the prawns and mix in, frying until almost cooked through (1 minute).
4. Add the remaining cooking paste into the pan with 1-2 tbsp water. Continue to cook until the prawns are fully cooked through and the sauce is at a desired consistency.
5. Serve on top of cooked rice with freshly chopped coriander.
6. Enjoy!