This idea came from my neighbour Helen. It is similar to the Crab with Limes but we have substituted the crab with prawns and added creamy avocado for extra yummy taste. The lime slice creates a delicious citrus flavour burst as you slide the prawn salad into your mouth. Using tiger prawns rather than smaller prawns gives a meaty texture, but the small prawns work as well. It is really quick to throw together and keeps well in the fridge for at least 4 hours, the lime juice and mayo keep the avocado from turning brown.
Ingredients - makes 24
100g cooked prawns, tiger or small
1/2 avocado, diced
2 tbsp mayonnaise
4 or 5 limes
1 tsp lime juice
Zest of 1 lime
Half a teaspoon sweet chilli sauce
1 Spring onion, sliced into small rings.
Thaw out the prawns, if frozen.
Mix the mayonnaise with the lime zest, lime juice and zest and sweet chilli sauce.
Pat the prawns dry, then if using bigger tiger prawns, slice them.
Slice the limes, discarding the ends. You should get 5 or 6 slices from each.
Mix the prawns and avocado into the mayonnaise.
Put a spoonful of the salad mix on top of each lime piece and sprinkle over some spring onion.
This will keep covered in the fridge for at least 4 hours.