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Avocados & Pawns with Lime & Tomato Salsa

Serves 4
Avocados, limes and prawns with a spicy bite spell summer. Yum!

To stop avocado halves wobbling around on the plates, slice off a small piece of avocado from the bottom of each avocado half. This salsa is also great on toast - toast sliced ciabatta, squish over some avocado then top with salsa.

Prep time 25 minutes
Cook time 5 minutes

Avocados & Pawns with Lime & Tomato Salsa

2 medium vine tomatoes
4 tablespoons extra virgin avocado oil (or olive oil)
1 tablespoon lime juice
4 kaffir lime leaves, finely shredded
1 scallion (white and pale green part only), trimmed and finely chopped
1 fresh hot red chili, halved, deseeded and finely chopped
1/2 teaspoon salt
12 medium green (raw) prawns
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 ripe but firm avocados

[US Measurements | Metric ]
1 Plunge tomatoes into a saucepan of gently boiling water and count to 10. Using a slotted spoon transfer tomatoes to a bowl of cold water and peel; if the tomatoes are hard to peel return them to the boiling water for a few more seconds. Quarter tomatoes, remove cores and flick out seeds. Dice flesh finely but don't add to salsa until just before serving.

2 In a bowl whisk together 3 tablespoons of avocado oil, lime juice, lime leaves, scallion, chili and salt.

3 If prawns are frozen, thaw them quickly in a sealed plastic bag immersed in a sink of warm water. Twist off their heads, then peel off shells, leaving the small piece of shell on the tail intact. Using a small sharp knife, slit down the back of each prawn and gently extract the red or black vein. Rinse prawns, then pat dry with paper towels.

4 Put turmeric and cumin on a plate and rub spices over prawns. Halve avocados and extract the stones. Put avocado halves on serving plates. Cook prawns on a preheated oiled barbecue griddle over a medium heat for a few minutes a side until they change colour. Alternatively, cook prawns indoors in a hot ridged grill pan in 1 tablespoon of hot avocado or olive oil.

5 Add tomatoes to salsa ingredients and spoon into the cavities of the avocados. Top avocados with prawns. Serve immediately.

Photo Credit: Aaron McLean

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