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GOURMET TRAVELLER 103

30 (1.3kg) medium green

king prawns, peeled

and deveined

Juice of 3-4 limes

2 avocados, diced

½ telegraph cucumber,

cut into 1cm dice

1 jalapeño, seeds removed

and finely chopped

⅓ cup coarsely chopped

coriander

Corn chips, to serve

1 Par-cook prawns in a large

saucepan of boiling salted

water until colour changes

and they become opaque

(1-2 minutes). Drain, reserving

60ml cooking water. Coarsely

chop prawns, place in a bowl

with reserved cooking water

and cool completely.

2 Add lime juice to prawns,

toss to combine and season to

taste. Prawns can be prepared

a day ahead and kept chilled.

3 Toss remaining ingredients

through the prawn mixture,

season to taste, and serve

with corn chips.

Wine suggestion Citrusy

dry riesling. 

Prawn and avocado with lime

SERVES 8 // PREP TIME 15 MINS // COOK 5 MINS “PLUS COOLING, MARINATING˜

Think of this as a prawn cocktail detouring through Mexico,

with plenty of corn chips on the side for scooping.

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