Preparation time is 20minutes
Cook time is 2minutes
Total time is 22minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 250grams large prawn
- 1tablespoons olive oil
- 1 1/2tablespoons fresh lime juice
- 1teaspoons hot red pepper sauce
- 1/4 cup mayonnaise
- 2tablespoons sour cream
- 1tablespoons sun-dried tomato paste
- 1tablespoons coriander, chopped, plus sprigs (to garnish)
- 1/4 head iceberg lettuce, shredded
- 1 avocado, pitted, peeled, and diced
- 2tablespoons fresh or thawed frozen corn kernels
Nutrition per serving
1200kJ / 285Cal
1200 Kilojoules or 285 Calories
14% of daily energy intake*
Protein
16.8grams
Fat
22.0grams
Carbs
6.5grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Peel and devein the prawn, leaving the last tail segment attached on 4 of the prawn to use as a garnish.
Step 2 of 5
Heat the olive oil in a large frying pan over medium-high heat. Add the prawn and cook, stirring often, for 2 minutes until they turn pink. Transfer to a bowl, and toss with the lime juice. Add the hot sauce, and toss again. Let cool.
Step 3 of 5
Mix the mayonnaise, sour cream, tomato paste, and chopped coriander together in a small bowl. Cover and refrigerate for at least 1 hour to blend the flavors.
Step 4 of 5
Divide the lettuce among 4 dessert glasses. Set aside the 4 prawn with their tails. Add the avocado and corn to the remaining prawn and mix gently, taking care not to break up the avocado. Spoon equal amounts of the prawn mixture into the glasses.
Step 5 of 5
Top with mayonnaise sauce and garnish with the reserved prawn and coriander sprigs.
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