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

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

Brought to you by: Pink Lady
    4 serving
5.0 5 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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Ingredients

  • 1 Pink Lady Apple , cored and cubed, for the salsa
  • 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 fresh coriander , 1 tbsp for the salsa, 2 tbsp for the prawns
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 garlic cloves , crushed
  • 300g large raw prawns
  • 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.

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