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Bucket of Tiger prawns with green chilli mayo

Ingredients

1kg or 28 extra-large prawns Whole Cooked Tropic Co Tiger Prawns

3 long green chillies

1 lime zest and juice

1 small knob ginger

1 clove garlic

½ bunch coriander, leaves picked

½ cup whole egg mayonnaise

 

Tip: To avoid smelly prawn shells in your rubbish, put waste in a freezer bag and store in the freezer until bin day.

Method

Step 1

Heat a small fry pan over high heat and cook chillies turning for5-10 minutes or until charred, cut lengthways, discard the stalks, skin and seeds then chop roughly.

Step 2

Place all mayo ingredients into the bowl of a small food processor and process for 1-2 minutes or until finely chopped.

Step 3

Stir through mayonnaise and serve with prawns on ice.