Chipotle chilli prawns with avocado sweetcorn chutney
A MEXICAN delicacy, this is just what you need for your special dinner. Whip up a delicious delight for your friends and make it truly special for them. Entertain in style with a spread that is truly irresistible. Serves 4.
INGREDIENTS
12 king prawns, peeled and deveined
1 tablespoon chipotle chilli powder
11/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2 tablespoons extra virgin olive oil
FOR THE CHUTNEY AVOCADO AND CORN:
1 avocado, cut into 1/4-inch dice
2-3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut
into 1/4-inch dice
100g sweetcorn
1 spring onion, trimmed and chopped
1-2 jalapeño peppers or Serrano
peppers, seeded and minced
50g fresh coriander leaves, chopped
Salt and pepper, to taste
METHOD
1) Rinse the prawns under cold water then blot them dry with paper towels.
2) Place the chilli powder, garlic salt, coriander, oregano, cumin and pepper in a bowl and mix. Add prawns and toss to coat. Stir in olive oil. Let marinate in the fridge, covered, for 30-60 minutes.
3) Cook the prawns until just cooked through. When done the prawns will turn pinkish-white and will feel firm to the touch.
4) For the chutney: place the avocado in a bowl and gently toss it with the lime juice. Spoon the tomato on top of the avocado. Add sweetcorn and spring onions to the bowl. Refrigerate it, covered.
5) Just before serving, add the jalapeños and coriander leaves to the mixing bowl and toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper.
6) Spoon the avocado and corn chutney into 4 serving bowls. Drape 3 of the hot prawns over the edge of each bowl and serve at once. Garnish with lemon wedge and coriander leaves.