Ingredients
200 g snow peas, blanched
100 g baby spinach leaves
2 Hass avocados, cut into wedges
1/2 cup whole egg mayonnaise
1 juice of lime
500 g raw prawns, tail on
1/2 cup plain flour
1 egg, lightly beaten
1 1/2 cups breadcrumbs
vegetable oil, for deep-frying
lime wedges, to serve
Method
Arrange snow peas, spinach and avocado on a platter. Mix together mayonnaise and lime juice.
Split and devein prawns, then press flat. Coat in flour, then shake off excess. Dip in egg and toss in breadcrumbs to coat. Heat oil in a saucepan or deep fryer, until a cube of bread sizzles on contact. Cook prawns, in batches, for 3-4 mins, or until golden. Drain on paper towels.
Serve prawns with avocado salad and lime wedges, drizzled with lime mayonnaise.
