- 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
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".