Lemongrass and chilli prawns with avocado bean salsa

Lemongrass and chilli prawns with avocado bean salsa
  • Serves icon Serves 4
  • Time icon 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
Calories
492kcals
Fat
22g (4.3g saturated)
Protein
49.9g
Carbohydrates
17.4g (2.2g sugars)
Fibre
12g
Salt
4.2g

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

  1. 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.
  2. In a medium bowl, roughly mash the avocados, then stir in all the remaining salsa ingredients and season well.
  3. 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.

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