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Garlic & chilli prawns with apple, avocado & lime salsa

Garlic & chilli prawns with apple, avocado & lime salsa

Even when the sun doesn't always shine this tasty, zingy very easy to make Australian recipe will make it seem like it does. The crisp sweet flavour of the locally-grown Pink Lady apple with the smooth avocado make this salsa a winner, it will go with almost any grilled or barbequed meat so don't just save it for the prawns.

  • Preparation: 20 mins
  • Cooking: 10 mins
  • Serves: 4

What you need:

For the salsa:

  • 1 Pink Lady apple, cored and cubed
  • 1 ripe avocado, halved, skin and stone removed, cubed
  • Juice of 1 lime
  • 1 tbsp fresh coriander, chopped

For the prawns:

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 garlic cloves, crushed
  • 300g large raw prawns
  • 1 large red chilli, deseeded and finely chopped or 1 tsp chilli flakes
  • Zest and juice of 1 lime
  • 2 tbsp fresh coriander, roughly chopped or torn

What you do:

  1. First make the salsa by combining all the ingredients together, place in a bowl, cover and leave in the fridge until ready to serve.
  2. Heat the olive oil and butter in a large frying pan, add the garlic and cook over a medium heat for a few seconds. Increase the heat to high and add the prawns and chilli or dry chilli flakes, stirring continuously until the prawns are nice and pink and cooked through.
  3. Add the zest and juice of the lime and sprinkle with the coriander, serve immediately with the salsa on the side and some crusty bread to soak up all the lovely juices.

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Pink Lady apples

Pink Lady apples

Pink Lady apples have a distinctive crisp texture and fizzy flavour – similar to champagne. It takes 200 days of tender care and, once ripe, each apple undergoes a rigorous quality control process to ensure that the high standard is kept – only the best apples can become a Pink Lady apple. Pink Lady apples are perfect culinary apples as they retain their texture and unique flavour and little, if any, additional sugar needs to be added.

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