Name: Avocado and prawn salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 12 uncooked large king prawns (840g); 3/4 cup (50g) stale breadcrumbs; 2 tablespoon finely grated parmesan cheese; 1 teaspoon finely grated lime rind; 2 tablespoon plain flour; 1 egg, beaten lightly; vegetable oil, for shallow-frying; 60 gram baby spinach leaves; 3 medium avocados (750g), sliced thickly; 1 fresh long red chilli, chopped finely; Chilli lime mayonnaise; 1/2 cup (150g) mayonnaise; 1 fresh small red thai chilli, chopped finely; 1 tablespoon lime juice

Avocado and prawn salad

For shallow-frying, use enough oil to reach half-way up the food; cook the prawn until brown and crisp, then turn over and cook the other side. Their texture will contrast beautifully with the avocado.

Skip to Recipe

Serves 6

Prep

15M

Cook

40M

Total

55M

Ingredients

12 uncooked large king prawns (840g)

3/4 cup (50g) stale breadcrumbs

2 tablespoon finely grated parmesan cheese

1 teaspoon finely grated lime rind

2 tablespoon plain flour

1 egg, beaten lightly

vegetable oil, for shallow-frying

60 gram baby spinach leaves

3 medium avocados (750g), sliced thickly

1 fresh long red chilli, chopped finely

Chilli lime mayonnaise

1/2 cup (150g) mayonnaise

1 fresh small red thai chilli, chopped finely

1 tablespoon lime juice

Method

1.Shell and de-vein prawns, leaving tails intact.

2.Combine breadcrumbs, cheese and rind in medium bowl. Coat prawns in flour; shake off excess. Dip in egg, then coat in breadcrumb mixture.

3.Heat oil in wok; shallow-fry prawns, in batches, until browned lightly. Drain on absorbent paper.

4.To make chilli lime mayonnaise, combine mayonnaise, chilli and lime juice in small bowl and whisk.

5.Divide spinach among plates; top with avocado and prawns, sprinkle over chilli then drizzle with mayonnaise.

For stale breadcrumbs, grate, blend or process one or two-day old white bread. This makes a fluffier crumb than packaged breadcrumbs, and it is perfect for mixing with other similar-sized ingredients like the grated cheese in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy