Cajun Prawn Rice Bowl

• 150 g Long-grain white rice
• 350 ml Water
• ½ tsp Fine sea salt
• 1 medium Red pepper
• 2 cloves Garlic
• 2 tbsp Olive oil
• 160 g Sweet corn kernels
• 250 g Prawns, raw, peeled
• 2 tsp Cajun seasoning
• 1 medium Lime
• 80 g Sour cream
• 1 pinch Black pepper

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan with the water and fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Remove from the heat and leave, covered, for 5 minutes, then fluff with a fork.
2. Meanwhile, deseed and slice the red pepper into thin strips. Finely grate or crush the garlic. Cut the lime into wedges.
3. Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the red pepper and cook for 3 to 4 minutes until starting to soften, then stir in the sweetcorn and garlic for 1 minute until fragrant. Scrape the veg onto a plate.
4. Add the remaining 1 tbsp olive oil to the pan and keep the heat medium-high. Toss the prawns with the Cajun seasoning, then pan-sear for 2 to 3 minutes, turning once, until pink and just cooked through. Season with a pinch of black pepper.
5. Divide the rice between two bowls and spoon over the pepper and sweetcorn. Top with the Cajun prawns, add a dollop of sour cream, and finish with a generous squeeze of lime. Serve straight away.

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