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Spiced prawns with mango and avocado salad

Anthony McEntee is a former MasterChef contestant – make sure you check out his last recipe for a halloumi, orange, mint and avocado salad.

With more colour than a fireworks display over a late summer sunset, this dish explodes all over your senses in more ways than one. It’s a symphony for both the eyes and the tastebuds.

Summer just wouldn’t be the same without some fresh seafood and what better way to cook some prawns than to spice them up and serve with a punchy, refreshing salad with sweet mango, creamy avocado, and a hint of chilli, coriander and lime.

Alright, alright; before I get examined – yes, this may be stretch to call it a salad. But it has some token garden leaves in it, some raw ingredients, it takes no time to put together and is amazingly tasty so I’m sure you can forgive me. Please?

Serves 4

Prep time 20 minutes
Cook time 10 minutes

Ingredients

400g prawns, shelled and deveined.
1 avocado
1 mango
1 large red capsicum
½ red onion
1 chilli
1 lime
Olive oil
S&P
½ tsp paprika
½ tsp cumin
Bunch coriander, chopped.
Bunch watercress or rocket.

Method

Cut your avocado and mango into bite size chunks and put in a large mixing bowl.

Chop the capsicum, red onion and chilli into small pieces. The idea is you want all your ingredients to be slightly different sizes and shapes to make the dish look interesting. Place these ingredients in a pan on medium heat in 1 Tbsp olive oil and cook on a high heat for 3-4 minutes.

You still want some crunch in the capsicum. Season then add the mango, avocado and chopped coriander. Mix together quickly and then squeeze half the lime over the dish. Return the cooked salsa to the large mixing bowl.

In the same pan, add another 1 Tbsp olive oil. Add your cumin and paprika and mix into the oil. Cook for just under a minute, stirring constantly. Season the raw prawns with salt, add to the pan and cook through, tossing them in the spiced oil. This should take about 3-4 minutes on a high heat. Finish the prawns by squeezing over the other half of the lime.

And it’s as simple as that. To serve, mix some watercress through your salsa, place on a plate and then top with the spiced prawn. Enjoy!

You might also enjoy Anthony's new MasterChef NZ column and his personal blog www.frescanz.blogspot.com

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