400 g (13 oz) raw peeled tiger or jumbo king prawns
1 large red pepper, thinly sliced
1 red onion, cut into thin wedges
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried onion granules
1/2 teaspoon dried garlic granules
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon black pepper
griddled flour tortillas (optional)
Bring a large saucepan of salted water to the boil and cook the rice for 15–18 minutes, or according to the packet instructions.
Meanwhile, combine the Cajun spice mix ingredients in a large bowl, add the prawns and toss until well coated with the spices. Lay the pepper and onion on a small baking tray and place under a preheated grill for 4–5 minutes until beginning to lightly char.
Remove the tray from under the grill and use tongs to turn over the vegetables. Arrange the prawns in a single layer on a separate small baking tray and place both trays under the grill for a further 4–5 minutes, turning the prawns once. The prawns should be cooked through but still juicy and the peppers and onions should be slightly charred but still firm.
Drain the rice thoroughly and spoon on to serving plates. Scatter the peppers and onions over the rice, arrange the prawns on top and serve immediately with rocket leaves, lime wedges and griddled flour tortillas, if desired.