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Lemongrass and chilli prawns with avocado bean salsa

Lemongrass and chilli prawns with avocado bean salsa

Name: Lemongrass and chilli prawns with avocado bean salsa
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 1kg frozen peeled sustainable king prawns, defrosted; 1 lemongrass stalk, finely chopped; 1 small red chilli, deseeded and finely chopped; 1 large garlic clove, crushed; 2 tbsp olive oil; Finely grated zest 2 limes, plus extra wedges to serve; For the avocado and bean salsa; 2 ripe avocados; 2 x 400g tins butter beans, drained and rinsed; 2 tsp chilli flakes; Large bunch fresh coriander, leaves picked and roughly chopped, a little set aside to serve; Juice 2 limes; To serve; Flatbreads and lime wedges

Easy
August 2016

Easy
August 2016

Test kitchen approved

Serves 4
Hands-on time 20 min, plus chilling

Combine spicy prawns with an avocado and butterbean salsa for a speedy midweek meal or summer starter that’s on the table in twenty minutes.

You might also love our colourful tuna poke bowls, with chunks of creamy avocado.

Nutrition: per serving

Calories: 492kcals
Fat: 22g (4.3g saturated)
Protein: 49.9g
Carbohydrates: 17.4g (2.2g sugars)
Fibre: 12g
Salt: 4.2g

Nutrition: per serving

Calories: 492kcals
Fat: 22g (4.3g saturated)
Protein: 49.9g
Carbohydrates: 17.4g (2.2g sugars)
Fibre: 12g
Salt: 4.2g

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Ingredients

1kg frozen peeled sustainable king prawns, defrosted
1 lemongrass stalk, finely chopped
1 small red chilli, deseeded and finely chopped
1 large garlic clove, crushed
2 tbsp olive oil
Finely grated zest 2 limes, plus extra wedges to serve

For the avocado and bean salsa

2 ripe avocados
2 x 400g tins butter beans, drained and rinsed
2 tsp chilli flakes
Large bunch fresh coriander, leaves picked and roughly chopped, a little set aside to serve
Juice 2 limes

To serve

Flatbreads and lime wedges

Method

Put all the ingredients for the prawns into a mixing bowl, season with pepper, then gently mix until well combined. Cover the bowl with cling film and chill for 20 minutes.
In a medium bowl, roughly mash the avocados, then stir in all the remaining salsa ingredients and season well.
Heat a large frying pan over a high heat. Season the prawns with salt, then tip them and their marinade into the pan and fry for 2-3 minutes until pink and cooked through. Serve with the salsa with a little coriander sprinkled over, flatbreads and lime wedges to squeeze over.