A zingy prawn starter that can easily become a taco filling too.
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Put the prawns in a bowl. Add the juice of 1 lime and half the salt, stir and set aside for 5 minutes. Meanwhile, add the juice of 3 limes to a bowl and mix with the orange juice, onion, paprika, coriander and the remaining salt. Set aside.
Place a frying pan over a high heat and add the oil. Tip the prawns into the pan and cook, tossing regularly, for 5 minutes until pink and opaque. Transfer to a bowl with the avocado and tomatoes, then pour over the dressing and toss to combine.
Cut the remaining lime into 6 wedges. Divide the cocktail between 6 glasses or small bowls, and garnish with coriander leaves and a lime wedge. Serve immediately or cover and keep in the fridge until ready to serve.
The cocktail can be made up to 2 hours in advance and kept chilled in the fridge (any longer and you risk the avocado turning brown)
Typical values per serving when made using specific products in recipe
Energy | 1,016kJ/ 244kcals |
|---|---|
Fat | 16g |
Saturated Fat | 3.1g |
Carbohydrates | 5.1g |
Sugars | 3.9g |
Fibre | 4.5g |
Protein | 16g |
Salt | 1.3g |
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