Dry the prawns
Pat prawns thoroughly dry and season with chilli, lime zest and salt.

Hot charred prawns, cool mango and creamy avocado in a fast grain-free bowl with lime doing the work of bottled dressing.

Dry prawns take on colour; wet prawns turn grey and leak. Cook in two fast batches and use the pan juices.
Tick each step as you go. Built-in timers keep the important moments close.
Pat prawns thoroughly dry and season with chilli, lime zest and salt.
Fold mango, avocado, cucumber and lettuce with olive oil and half the lime juice.
Sear prawns over high heat for about 90 seconds per side until just opaque.
Return all prawns, add remaining lime and toss for 20 seconds. Spoon over the bowls and finish with herbs.
Energy1,760 kJ
Protein42 g
Carbohydrate30 g
Fibre10 g
Fat19 g
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