Prawn and Avocado with Lime Sriracha Sauce

 

Serves 2

Preparation: 15 minutes

Cooking Time:  6-10 minutes

 

I found this lovely recipe online on 27th November and having

made a similar dish with salmon, I knew this would also

be a tasty addition to the Cookery Book.

 

 

 

Ingredients

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For the prawns

400g raw, peeled and deveined prawns (I used frozen ones, thawed)

1 tablespoon olive oil

1 teaspoon garlic powder

½ teaspoon onion poder

¼ teaspoon salt

⅛ teaspoon black pepper

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For the Mango Salsa

1 large ripe mango, diced

¼ red onion, finely chopped

¼ cup chopped fresh coriander

1 tablespoon lime juice

½ teaspoon salt

¼ teaspoon black pepper

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For the Lime Sriracha Sauce

½ cup of mayonnaise (we used Hellmans)

2 tablespoons Sriracha (adjust to taste)

1-2 tablespoons lime juice

½ teaspoon garlic powder 

¼ teaspoon onion powder

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For Serving

 

• 2 cups of cooked rice (white, brown or jasmine)

• 1 avocado, peeled and sliced

 

 

 

Method

 

1. Heat the grill to 200C.
    

2. Toss the prawns in the olive oil, garlic, onion and seasoning and grill for 2-3 minutes on each side.
    

3. Make the mango salsa by combining the ingredients, set aside.  It is ideal to let this rest and marinade for up to an hour, to tone down the onion.
    

4. Whisk the lime chilli ingredients until smooth.
    

5. Assemble the bowl with the rice, grilled prawns, avocado slices, mango salsa and drizzle with the Lime Sriracha sauce.

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