Recipes

Piri Piri Prawns & Prawn, Avocado & Mango Salad

Serves 6 as pass around food:

Ingredients

  • 1kg green prawns, peeled, deveined, tails intact
  • 1/3 cup Woolworths Select Piri Piri chilli sauce
  • 2-3 tsp brown sugar
  • 1-2 tbs peanut oil
  • Pappadums or Barbecue Naan, to serve, optional

Piri Piri Aioli

  • ½ cup Woolworths Select Whole Egg Mayonnaise
  • 1-2 tbs Woolworths Select Piri Piri chilli sauce
  • ½ lime, juiced

Method

Place prawns in a ceramic or pryex bowl. Combine Piri Piri sauce and brown sugar together and pour over the prawnd. Toss well to coat. Cover and refrigerate for 2 hours if time permits.

Preheat flat barbecue plate until nice and hot. Remove the prawns from the excess marinade. Add the oil to the hot barbecue quickly followed by the prawns and cook about 45-60 seconds each side until prawns turn pink. Remove to a plate and allow to stand minute or so to continue cooking through.

To make the Piri Piri aioli, combine all the ingredients in a bowl. Serve piri piri aioli with prawns and pappadums or naan.

Prawn, Avocado & Mango Salad

Serves 6 as part buffet

Ingredients:

  • 1kg green prawns, peeled, deveined, tails intact
  • 1 tbs Woolworths Select Olive Oil
  • Salt & pepper
  • 2 baby cos lettuce, leaves washed, dried
  • 2 avocado, peeled, diced
  • 2 firm ripe mango, peeled, diced
  • ½ cup small mint leaves
  • 2 tbs flaked almonds, toasted

Dressing:

  • 1/3 cup thickened cream
  • 2 tbs tomato sauce
  • 3 tsp Worcestershire sauce
  • 1 tbs lemon juice
  • Tabasco sauce, to taste

To make the dressing, combine all the ingredients in a bowl. Taste and season with salt and pepper. Cover and refrigerate until ready to serve.

Drizzle the prawns with olive and season with salt and pepper. Preheat flat barbecue plate until nice and hot. Add the prawns and cook about 45-60 seconds each side until prawns turn pink. Remove to a plate and allow to stand minute or so to continue cooking through. Allow to cool to room temperature.

Scatter the lettuce over a large platter. Top with prawns, avocado and mango. Drizzle over the cocktail sauce then scatter over the almonds and mint. Serve.

For more information visit www.woolworths.com.au

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