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No1 Raw Whole Shell-On Large Tiger Prawns215g
215gItem price
£8.00Price per unit
£3.73/100gPrawns and avocado are two Western Australia favourites. This spin on the prawn cocktail has a lovely kick and smoky flavour.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Peel the prawns, leaving the heads and tails on. Using a small, sharp knife, devein the prawns. Put them in a bowl with the olive oil and lime juice. Season, mix well and set aside. In another bowl, combine the chipotle sauce ingredients, then season and mix well.
Lay the prawns fl at on a hot barbecue. Cook for 2-3 minutes on each side, until cooked through, pink and opaque. Set aside to cool slightly.
Divide the lettuce and avocado between 4 serving bowls. Top with the prawns, then drizzle over the chipotle sauce. Serve straight away with wedges of lime for squeezing over
With grassy aromas, tropical fruit fl avours and a crisp minerality to finish, MadFish Sauvignon Blanc, Western Australia (£8.99/75cl), pairs perfectly with the prawns.
Typical values per serving when made using specific products in recipe
Energy | 2,008kJ/ 484kcals |
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Fat | 37g |
Saturated Fat | 4.4g |
Carbohydrates | 8.6g |
Sugars | 5.3g |
Fibre | 3.3g |
Protein | 27g |
Salt | 2.8g |
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