Name: Avocado with chilli, prawns and lime mayonnaise
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
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

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

Serves 4

Prep

15M

Cook

Total

20M

This recipe first appeared in Food magazine.

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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

1.Make the lime mayonnaise (see below).

2.Heat 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.

3.Add the cherry tomatoes, and toss through until just heated.

4.Divide the prawn mixture between the avocado halves and drizzle with the Lime mayonnaise. Top with chopped coriander.

Lime mayonnaise

5.Combine the yoghurt, mayonnaise and lime juice in a small bowl.

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

Note

Sophie Gray

Ingredients

Method

Lime mayonnaise

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