Garlic and Chilli Prawns with Pink Lady, Avocado and Lime Salsa
By Pink Lady
Published on 20 April 2022
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 make this salsa a winner, it will go with almost any grilled meat, so don't just save it for prawns.Time and servings
30 minsTotal time
4Servings
20 minsPrep time
10 minsCooking time
Ingredients
- 1 pink lady apple, cored and cubed, for the salsa
- 2 tbsp of olive oil
- 300 g of large raw prawns
- 1 ripe avocado, skin and stone removed, cubed, for the salsa
- 2 limes, juiced, half for the salsa, the rest for the prawns
- 3 tbsp of fresh coriander, 1 tbsp for the salsa, 2 tbsp for the prawns
- 1 tbsp of butter
- 2 garlic cloves, crushed
- 1 large red chilli, deseeded and finely chopped, or 1tsp chilli flakes
Method
Step 1
First make the salsa by combining all the ingredients together, place in a bowl, cover and leave in the fridge until ready to serve.Step 2
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, stirring continuously until the prawns are nice and pink and cooked through.Step 3
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 juice.