Prawns go exceptionally well with tropical flavours like papaya, and with summer around the corner, this easy and quick recipe is great for an easy weeknight dinner or part of a weekend feast!
You will need (serves 4):
2 to 3 chilies, finely diced
45 ml white wine vinegar
60 ml fresh lemon juice
100 ml olive oil
45 ml honey
30 ml sweet chili sauce (optional)
30 g fresh coriander, diced
salt and pepper, to taste
500 g prawns, peeled and cleaned
1 medium papaya, seeded and cubed
2 avocados, cut into wedges
a Mixture of your favourite salad leaves, baby butter, rocket, watercress etc
Combine all the ingredients for the dressing and season to taste.
Heat a little oil or butter in a frying pan. Season the prawns and fry till just cooked through and pink (this should only take a few minutes). Toss the prawns with the salad dressing and let it cool down to room temperature.
Add the avocado and papaya to the prawns, toss to coat, and serve on a bed of salad leaves.