Garlic and Chilli Prawns with Pink Lady®, Avocado and Lime Salsa
Even when the sun doesn’t shine this tasty, zingy and very easy to make Australian recipe will make it seem like it does. The crisp sweet flavour of Pink Lady® apples with the smooth avocado make this salsa a winner, it will go with almost any grilled or barbequed meat so don’t just save it for the prawns.
Course: Appetizer, Main Course, Salad, Side Dish
Calories: 226 kcal
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 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves crushed
- 300 g large raw prawns
- 1 large red chilli deseeded and finely chopped or 1 tsp chilli flakes
- zest and juice of 1 lime
- 2 tbsp fresh coriander roughly 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.