Quick & Easy

Avocado and prawn salad

For shallow-frying, use enough oil to reach half-way up the food; cook the prawn until brown and crisp, then turn over and cook the other side. Their texture will contrast beautifully with the avocado.
avocado and prawn salad
6
15M
40M
55M

Ingredients

Chilli lime mayonnaise

Method

1.Shell and de-vein prawns, leaving tails intact.
2.Combine breadcrumbs, cheese and rind in medium bowl. Coat prawns in flour; shake off excess. Dip in egg, then coat in breadcrumb mixture.
3.Heat oil in wok; shallow-fry prawns, in batches, until browned lightly. Drain on absorbent paper.
4.To make chilli lime mayonnaise, combine mayonnaise, chilli and lime juice in small bowl and whisk.
5.Divide spinach among plates; top with avocado and prawns, sprinkle over chilli then drizzle with mayonnaise.

For stale breadcrumbs, grate, blend or process one or two-day old white bread. This makes a fluffier crumb than packaged breadcrumbs, and it is perfect for mixing with other similar-sized ingredients like the grated cheese in this recipe.

Note

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