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Prawn & avocado escabche
- juice of 3 limes
- 5 spring onions , thinly sliced
- 1 tbsp tomato paste
- large pinch dried oregano
- 300g ripe tomatoes , cherry or plum, finely chopped
- 1 green chilli , seeded and finely chopped
- 400g bag large frozen cooked, peeled prawns
- 2 ripe avocados
- 3 tbsp chopped coriander
- iceberg lettuce leaves and ready-cooked poppadums, to serve
Directions:View on BBC Good Food
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