Fiery Prawn Salad
What's an Aussie Christmas without prawns?
Here's our take on a prawn salad, served with 'The Scallywag'.
1 kg raw prawns, peeled with tail on
3 tbsp 'Mary's Fiery Temper' Habanero Chutney
1/2 red onion
1 bunch coriander
Salt & pepper
1. Skewer the prawns and place on a plate. Brush with Mary's fiery temper. BBQ the prawns til cooked, allow to cool.
2. Remove the avocado from the shell and cut into small cubes. Dice the red onion and pour into the avocado. Roughly chop the coriander and add to the avocado. Squeeze 3 limes onto the avocado and season with salt and pepper to taste. Mix all together.
3. Onto your dish, use a ring mould and spoon the avocado into the mould, remove the prawns from the skewers and place on top in a round. Remove the ring mould, squeeze of lime on top and garnish with coriander and a drizzle of olive oil.
Serve with 'The Scallywag' Chardonnay