When it comes to North Queensland and summertime, there’s nothing quite like tropical fruit and the freshest of the state’s seafood.
This salad is great as an entrée with two or three prawns on top, but also as a main meal if you simply add more!
Ingredients
- Fresh raw King Prawns, deveined and butterflied
- ½ red onion
- 1 large mango
- 1 large avocado
- Juice of 1 lime
- Dash of Olive Oil
- Dash of honey
- Salt and pepper to taste
- Green sprouts to garnish
Method
Cut the red onion into small squares and add to your salad bowl.
Cut the mango and avocado into equal sized squares and all to salad bowl.
Add lime juice, olive oil and honey, just enough to slightly drench all the ingredients.
Gently mix together so the mango and avocado stay in cubes, set aside.
Put some oil in a frying pan and wait for it to be nice and hot before putting on your prawns. When they start to become opaque, turn them over and brown the other side. Remember with seafood, always best to slightly undercook as it will continue to cook once it comes off the pan.
Once the prawns are done, spoon your salad mixture onto a plate, and place the prawns on top. You can add a handful of green sprouts to garnish.
As you can see, Scotty’s dish is enjoyed in the great outdoors at The Strand in Townsville (we believe food always tastes better when you’re by the sea). Gasmate’s Travelmate makes it so easy so head to your local BCF to pick yours up, or alternatively order online by clicking here.
