2 dozen raw prawns, shelled and thawed
Flesh of 2 firm ripe avocados, sliced
Flesh of 2 oranges, sliced
1 handful coriander, chopped
2 handfuls watercress or chopped cos lettuce, to serve
1 tsp toasted sesame seeds, to garnish (optional)
2-3 tbsp mayonnaise
2 tsp sweet chilli sauce
1 tsp white balsamic or Japanese rice vinegar
Juice of 2 limes or 1 lemon
1/2 stalk of lemongrass, very finely chopped
2 kaffir lime leaves, finely shredded
1 tsp sesame oil
1 red chilli, finely chopped
1 shallot, minced or 1 1/2 tbsp minced red onion
- To make the dressing combine all the ingredients and leave in the fridge to chill while you prepare the rest of the ingredients.
- Bring a pot of salted water to the boil. Add prawns and cook for two minutes, then drain and leave to cool.
- Toss avocado, orange, prawns and coriander together with a little salt and freshly ground black pepper to taste.
- Arrange watercress or lettuce on plates or in bowls, then top with prawns and avocado mixture, and drizzle over chilled dressing just before serving. Garnish with sesame seeds (if using).