Lemongrass and chilli prawns with avocado bean salsa
-
Easy
- August 2016

-
Serves 4
-
Hands-on time 20 min, plus chilling
Combine spicy prawns with an avocado and butterbean salsa for a speedy midweek meal that’s on the table in twenty minutes.
Nutrition: per serving
- Calories
- 492kcals
- Fat
- 22g (4.3g saturated)
- Protein
- 49.9g
- Carbohydrates
- 17.4g (2.2g sugars)
- Fibre
- 12g
- Salt
- 4.2g
Advertisement
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.
Advertisement
Rate & review
Rate
Reviews