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Phil Vickery

Sautéed prawns with avocado and corn salsa


Ingredients

  • 3 handfuls cooked prawns in shell
  • 4 tbsp vegetable oil
  • 1 tsp smoked paprika
  • 1 ripe avocado
  • 2 fresh corn on the cob
  • 1 clove garlic
  • Juice of 2 large limes
  • ½ tsp ground cumin
  • 1 tbsp olive oil
  • salt and pepper
  • Touch of fresh chilli
  • 4 tbsp fresh coriander

Method

  1. Heat 2 tbsp vegetable oil in a wok or frying pan. Add the sweetcorn, cumin (and chilli if you are adding) and cook for a couple of minutes then spoon into a bowl.
  2. Add the avocado, garlic, lime juice, olive oil, coriander and salt and pepper and mix well.
  3. Wipe out the wok, add the rest of the oil and heat, stir fry the prawns, for 2-3 minutes, sprinkle over the paprika.
  4. Spoon the salsa onto a plate and top with the hot prawns.
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