The essential summer side, sweet and juicy prawns with avocado cream.
- 3 limes
- 1/2 telegraph cucumber, finely sliced
- 2 avocados
- 5 tablespoons (100ml) coconut cream
- 2 cups baby salad leaves
- 1/4 cup (60ml) olive oil
- 16 cooked prawns, peeled, deveined, leaving tails intact
- 2 tablespoons chilli oil, to drizzle
Squeeze juice from 1 lime and set aside. Peel and segment remaining 2 limes and place in a bowl with cucumber. Blend avocado flesh in a blender with coconut cream and lime juice until smooth, then season.
Add salad leaves to bowl with lime segments and cucumber, then toss with olive oil and season. Spread avocado cream in the centre of 4 serving plates, top with some salad. Place 4 prawns on top of each plate. Drizzle with chilli oil to serve.