Ingredients

Method

• 750 g Woolworths Vannamei prawns, butterflied and deveined
• 1 T  Woolworths peri-peri seasoning
• 2 T olive oil
• 1⁄2 lime, plus extra for serving
•  4  T tomato sauce
• 4  T mayonnaise
• 1 T chives, chopped
• 3 Gem avocados
•  1  T lemon juice
• 1 x  30 g packet Woolworths ancient grain salt-and- vinegar bites
• 1 x 350 g punnet Woolworths exotic tomatoes (green ones only)
• 1 small cucumber, shaved into ribbons
• paprika, for sprinkling

Method

Ingredients

1. Rub the prawns with the peri-peri seasoning. Heat the olive oil in a pan and add the prawns, butterflied side down. Cook for 3 minutes or until browned, then shake the pan and cook the other side. Squeeze the juice of half a lime onto the prawns and remove from the heat.
2. In a bowl, combine the tomato sauce, mayonnaise and chives. Set aside until ready to use.
3. Peel and stone 1 avocado and smash with the lemon juice. Halve and stone the remaining avocados, then arrange on a platter with the crisps, prawns, tomatoes and cucumber ribbons. Spoon over some of the dressing and smashed avocado and sprinkle with paprika. Serve with lime wedges.

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