4
Easy
15 minutes
15 minutes
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.
