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.

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.

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