Nutrition and extra info
- Healthy
Nutrition: per serving for eight
- kcal134
- fat8g
- saturates1.5g
- carbs2g
- sugars0g
- fibre1.5g
- protein12g
- salt1.9g
Ingredients
- juice of 3 limes
Lime
ly-mThe same shape, but smaller than…
- 5 spring onions, thinly sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp tomato paste
- large pinch dried oregano
Oregano
or-ee-gar-noClosely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 300g ripe tomatoes, cherry or plum, finely chopped
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 green chilli, seeded and finely chopped
Chilli
chill-eePart of the capsicum family, chillies come in scores of varieties and colours (from green…
- 400g bag large frozen cooked, peeled prawns
Prawn
praw-nThere are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 2 ripe avocados
Avocado
av-oh-car-dohAlthough it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 3 tbsp chopped coriander
- iceberg lettuce leaves and ready-cooked poppadums, to serve
Method
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.)
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.)
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.
Comments, questions and tips