Prawn & avocado escabèche

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Mary Cadogan

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Recipe by Mary Cadogan

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1. In a non-metallic bowl, mix the lime juice, spring onions, tomato paste, oregano, tomatoes and chilli. Mix well, season with salt and pepper, then cover with cling film. (This mixture can now be kept in the fridge for up to 3 days.)
2. Defrost the prawns and pat dry with kitchen paper. Just before serving, peel and cube the avocados. Add to the sauce with the prawns and coriander and mix well. (This can be done up to 3 hours ahead.)
3. Carefully separate the lettuce leaves and arrange them over a serving platter. Spoon the prawns and juice into the cup-shaped leaves and serve with crisp ready-cooked poppadums.

Per serving for eight

134 kcalories, protein 12g, carbohydrate 2g, fat 8 g, saturated fat 1.5g, fibre 1.5g, salt 1.9 g

http://www.bbcgoodfood.com/recipes/2146/

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Ingredients

• juice of 3 limes
• 5 spring onions , thinly sliced
• 1 tbsp tomato paste
• large pinch dried oregano
• 300g ripe tomatoes , cherry or plum, finely chopped
• 1 green chilli , seeded and finely chopped
• 400g bag large frozen cooked, peeled prawns
• 2 ripe avocados
• 3 tbsp chopped coriander
• iceberg lettuce leaves and ready-cooked poppadums, to serve

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 20 30 mins

Super healthy

Ingredients

• juice of 3 limes
• 5 spring onions , thinly sliced
• 1 tbsp tomato paste
• large pinch dried oregano
• 300g ripe tomatoes , cherry or plum, finely chopped
• 1 green chilli , seeded and finely chopped
• 400g bag large frozen cooked, peeled prawns
• 2 ripe avocados
• 3 tbsp chopped coriander
• iceberg lettuce leaves and ready-cooked poppadums, to serve

Per serving for eight

134 kcalories, protein 12g, carbohydrate 2g, fat 8 g, saturated fat 1.5g, fibre 1.5g, salt 1.9 g

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