Prawn & Lime Stuffed Avocados

📝 Ingredients

• 1 large ripe avocado (about 250 g each)
• 150 g raw peeled prawns
• 1 tsp olive oil + 1 garlic clove
• 60 g Greek yoghurt, 2% fat
• 1 lime (zest and juice)
• 1 tomato (about 100 g)
• ¼ red onion (about 30 g)
• 5 sprigs fresh coriander
• Salt, black pepper

🍴 Utensils

• Frying pan
• Mixing bowl
• Tablespoon
• Paring knife
• Chopping board
• Fine grater

📖 Steps

1. Pat the prawns dry with kitchen paper. Heat the olive oil in the frying pan over a medium-high heat, add the crushed garlic clove and the prawns, season with salt, then cook for 1 to 2 min per side, until pink and opaque all the way through, and no longer: overcooked, they turn rubbery.
2. Remove the garlic and spread the prawns out on a plate. Leave them to cool in the fridge for 15 min so they don't warm up the sauce or the avocado. Once cold, cut the larger ones into two or three pieces.
3. Meanwhile, finely grate the lime zest (just the green part), then squeeze the juice. In the large bowl, mix the Greek yoghurt, zest, half the juice, salt and pepper.
4. Halve the tomato, scoop out the seeds with a spoon and cut the flesh into small dice. Peel the red onion and chop it very finely. Pick the coriander leaves and chop them finely.
5. Halve the avocado lengthways and remove the stone. Using a spoon, scoop out some of the flesh, leaving 5 mm against the skin, dice it and immediately drizzle the diced avocado and the hollows with the rest of the lime juice so they don't turn brown.
6. Add the cold prawns, diced tomato and avocado, onion and coriander to the bowl, keeping a little coriander back for garnish. Mix gently so you don't crush the avocado, then taste and adjust the seasoning.
7. Generously fill each avocado half, piling it into a dome, then scatter with the remaining coriander and a grind of black pepper. Serve straight away, well chilled, with a teaspoon.