Stuffed Avocado with Prawns and Mango Salsa
2 Hass Avocados halved & destoned
12 Prawns cooked/thawed as necessary
50 ml (3-4 tbsp) Sweet Chilli Sauce
1 Fresh Mango destoned & finely diced
1 Red Onion finely diced
1 Red Chilli deseeded & finely diced
2 tbsp Fresh Coriander finely diced
Juice of 1 Lime
Good drizzle of Extra Virgin Olive Oil
Salt & Black Pepper to taste
Before you get started on chopping your ingredients, pop your Prawns and Sweet Chilli Sauce in a bowl, coat well and leave to marinate whilst preparing the salsa.
Carefully scoop out some of the Avocado from the pitted area, finely dice and combine in a bowl with your Mango, Onion, Chilli, Coriander, Lime Juice, Olive Oil and Seasoning.
Scoop back in to your Avocado skins and top with 3 Prawns per Avocado half.
a) Aim to get slightly firmer Avocados and Mango than your usual. This will help hold shape and ensure the salad doesn’t turn mushy when combined.
b) If you like a little less heat to replace the Red Chilli with Capsicum.