Steamed prawn salad with avocado chilli salsa and lemon aioli

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

16 tiger prawns, cleaned
2 green apples
2 heads baby butter lettuce
For the avocado-chilli salsa:
2 avocados, diced
2 fresh chillies, chopped
sea salt and freshly ground black pepper, to taste
3 T avocado oil
Juice of one lemon
For the lemon aïoli:
1 free-range egg
1 1/2 juice of lemons
2 t Dijon mustard
1 clove garlic, chopped
Sea salt and freshly ground black pepper, to taste
225 ml sunflower oil

Cooking Instructions

Steam the prawns until they are cooked through and a vibrant pink in colour, then remove the heads.

Thinly slice the apples and squeeze over a little lemon juice to prevent discolouring.

Shred the lettuce and toss it with the prawns and apple. Top with spoonfuls of the avocado-chilli salsa and a generous drizzle of lemon aïoli. Season to taste and serve.

To make the avocado-chilli salsa: Gently toss the avocado and chilli with the seasoning, avocado oil and lemon juice.

To make the lemon aïoli: Blend the egg, juice of ½ a lemon, mustard, garlic and seasoning until combined. With the blender motor running, add the oil in a slow, steady stream until the mixture is thick and creamy. Finally, add the remaining lemon juice.

Cook’s note: To devein the prawns, use a sharp pair of scissors to make an incision down the length of the prawn’s back, then gently pull out the brown "cord".