Prawns and avocado are two Western Australia favourites. This spin on the prawn cocktail has a lovely kick and smoky flavour.
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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 |
|---|---|
Fat | 37g |
Saturated Fat | 4.4g |
Carbohydrates | 8.6g |
Sugars | 5.3g |
Fibre | 3.3g |
Protein | 27g |
Salt | 2.8g |
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