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Mexican prawn salad with spicy sour cream dressing
Mexican prawn salad with spicy sour cream dressing
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Global veggie-packed salad bursting with flavors.
Ingredients:
  • 56.88 gm olive oil
  • 2 garlic cloves, finely chopped
  • 1kg medium green king prawns, peeled, deveined (tails intact)
  • 250g cherry truss tomatoes, separated, halved
  • 125g can corn kernels, drained, rinsed
  • 1 small red onion, halved, thinly sliced
  • 2 avocados, halved, chopped
  • 250.00 ml fresh coriander leaves
  • 230g plain corn chips
  • 1 quantity spicy sour cream dressing
  • 117.50 gm sour cream
  • 42.00 gm lime juice
  • 1/4 tsp chilli powder
Instructions:
  • Prepare the dressing by whisking together sour cream, lime juice, and chili powder until velvety. Season with salt and pepper to taste.
  • In a glass or ceramic bowl, mix together the oil and garlic. Add the prawns and toss them gently to coat. For best results, cover and chill in the refrigerator for 15 minutes, if you have the time.
  • Preheat a barbecue plate or frying pan over medium heat. Grill prawns for 2 minutes on each side until they turn pink and are fully cooked.
  • Combine prawns, tomato, corn, onion, avocado, coriander, and corn chips in a bowl. Season with salt and pepper, then gently toss together. Serve with spicy sour cream dressing.

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