Prawns with Avocado and Tomato Salsa recipe
information
Preparation time: 10 min Cooking time: 10 min Cals per serving: 252
ingredients
1 ripe avocado
3 large ripe tomatoes, peeled, quartered and chopped
2 spring onions, finely chopped
1 large red chilli, halved, deseeded and finely chopped
1 lemon, juice of
a dash Tabasco sauce
2 wheat tortillas
vegetable oil for frying
1 tbsp olive oil
15 g (1/2 oz) butter
1 small shallot, finely chopped
225 g (8 oz) raw warm water prawns, thawed if frozen
1/4 iceberg lettuce
1 tsp fresh coriander, chopped, to garnish
3 large ripe tomatoes, peeled, quartered and chopped
2 spring onions, finely chopped
1 large red chilli, halved, deseeded and finely chopped
1 lemon, juice of
a dash Tabasco sauce
2 wheat tortillas
vegetable oil for frying
1 tbsp olive oil
15 g (1/2 oz) butter
1 small shallot, finely chopped
225 g (8 oz) raw warm water prawns, thawed if frozen
1/4 iceberg lettuce
1 tsp fresh coriander, chopped, to garnish
method
1. Chop the avocado flesh and put in a bowl with the tomatoes, spring onions, chilli and half the lemon juice. Mix together, mashing a little with a fork. Season and add a dash of Tabasco.
2. Cut the tortillas into eight triangles, heat the vegetable oil and deep-fry a few at a time until they're crisp and golden, then drain on kitchen paper and put to one side.
3. Heat a frying pan and add the olive oil and butter. Once the butter has melted add the shallot and fry until soft. Add the prawns to the pan and cook over a high heat until they change colour.Add the remaining lemon juice and a dash of Tabasco, then stir well.
4. Shred the lettuce and divide between four bowls, then top with the prawns and avocado and tomato salsa. Surround with tortillas and garnish with the coriander.
2. Cut the tortillas into eight triangles, heat the vegetable oil and deep-fry a few at a time until they're crisp and golden, then drain on kitchen paper and put to one side.
3. Heat a frying pan and add the olive oil and butter. Once the butter has melted add the shallot and fry until soft. Add the prawns to the pan and cook over a high heat until they change colour.Add the remaining lemon juice and a dash of Tabasco, then stir well.
4. Shred the lettuce and divide between four bowls, then top with the prawns and avocado and tomato salsa. Surround with tortillas and garnish with the coriander.
serving amount
serves: 4
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