This recipe first appeared in Food magazine.
Avocado with chilli, prawns and lime mayonnaise
This recipe is for all the avo fans. Creamy, ripe avocados are filled with chilli-spiked prawns and drizzled with a tangy lime mayo. Heaven! Try as a delicious gluten-free starter
- 15 mins preparation
- 5 mins cooking
- Serves 4
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Ingredients
- 2 teaspoon oil
- 250 gram uncooked prawns or shrimps, deveined
- 1 large red chilli, deseeded and sliced
- 1 spring onion, sliced
- 3/4 cup cherry tomatoes, halved
- 2 ripe avocados, halved
- 2 tablespoon chopped coriander
Lime mayonnaise
- 100 millilitre unsweetened Greek yoghurt
- 50 millilitre mayonnaise
- 1 tablespoon lime juice
Method
- 1Make the lime mayonnaise (see below).
- 2Heat oil in a frying pan and add the prawns, frying until turning pink and nearly cooked. Toss in the sliced chilli and spring onion and cook for 1 minute.
- 3Add the cherry tomatoes, and toss through until just heated.
- 4Divide the prawn mixture between the avocado halves and drizzle with the Lime mayonnaise. Top with chopped coriander.
Lime mayonnaise
- 5Combine the yoghurt, mayonnaise and lime juice in a small bowl.
Notes
- If you can’t get fresh prawns, defrost some frozen ones. Use reduced fat yoghurt and mayonnaise, if you prefer. - Substitute a splash of hot sauce or a pinch of dried chilli flakes if you don’t have fresh chilli. - PER SERVE Energy 355kcal, 1489kj • Protein 16.5g • Total Fat 29.9g • Saturated Fat 5.7g • Carbohydrate 3.4g • Fibre 3.8g • Sodium 511mg
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