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Recipe: Garlic and Chilli Prawns with Pink Lady, Avocado and Lime Salsa

2nd June 2014

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Even when the sun doesn’t always shine this tasty, zingy very easy to make Australian recipe will make it seem like it does. The crisp, sweet flavour of the locally grown Pink Lady apple with the smooth avocado makes this salsa a winner, and it will go with almost any grilled or barbequed meat - so don’t just save it for the prawns.

Serves: 4

Preparation time:  20 minutes

Cooking time: 10 minutes

You’ll Need:

For the Salsa:

1 Pink Lady apple, cored and cubed

1 ripe avocado, halved, skin and stone removed, cubed

Juice of 1 lime

1 tbsp fresh coriander, chopped

For the Prawns:

2 tbsps olive oil

1 tbsp butter

2 garlic cloves, crushed

300g large raw prawns

1 large red chilli, deseeded and finely chopped or 1 tsp chilli flakes

Zest and juice of 1 lime

2 tbsps fresh coriander, chopped or torn

First make the salsa by combining all the ingredients together, place in a bowl, cover and leave in the fridge until ready to serve.

Heat the olive oil and butter in a large frying pan, add the garlic and cook over a medium heat for a few seconds, increase the heat to high and add the prawns and chilli or dry chilli flakes, stirring continuously until the prawns are nice and pink and cooked through.

Add the zest and juice of the lime and sprinkle with the coriander, serve immediately with the salsa on the side and some crusty bread to soak up all the lovely juices.

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