Throw another Prawn on the Barbie! With the availability of mangoes this summer and avocados available in the supermarkets again (even if somewhat expensive), this recipe is a sensational starter. Of course, prawns are available in Pattaya all year round!
Cooking Method
Toss the Prawns with 2 tablespoons of the olive oil, 1 teaspoon of black pepper, and 2 teaspoons salt. Set aside.
Peel and dice the mango and avocado. The easy way to peel avocado is to cut it in half, down to the seed and twist between both hands and you will have two halves. Remove stone and with a spoon, scoop out the two halves.
Add the chopped coriander, lime juice and the remainder of the olive oil to the mixture, and season with salt and pepper to taste.
Quickly grill the prawns until the flesh becomes opaque (do not overcook or the prawn will be tough) and add to the mango/avocado.
Serve at room temperature, garnish with fresh coriander and present with chilled Brut Prosecco for complete decadence.
