Shrimps in Culichi Salsa Avocado (Print Version)
# Ingredients:
→ Salsa Ingredients
01 -
4 poblano green chilli peppers
02 -
2 serrano green chilli peppers
03 -
4 garlic cloves
04 -
40 g spring onion
05 -
1 tbsp extra virgin olive oil
06 -
100 g coconut yogurt
07 -
1/4 avocado
08 -
Juice of 1/2 lime
09 -
Fresh coriander, to taste
10 -
Salt, to taste
→ Seafood
11 -
300 g raw prawns, peeled and deveined
→ For Grilling
12 -
1 tbsp extra virgin olive oil
# Instructions:
01 -
Arrange the poblano and serrano peppers on a baking tray and roast in the oven at 200°C for 15 minutes, or until deeply charred. Remove from the oven, allow to cool, then peel off the skins and discard the seeds.
02 -
Blend the roasted peppers, garlic, spring onion, coconut yogurt, avocado, lime juice, coriander, and salt until smooth and creamy. Adjust the seasoning as desired.
03 -
Heat olive oil in a grill pan over medium-high heat. Add the prawns and cook for 2 to 3 minutes per side until pink and opaque.
04 -
Arrange the grilled prawns on a serving plate. Spoon the culichi salsa over the prawns and garnish with extra fresh coriander.
# Notes:
01 -
Roasting and peeling the peppers intensifies flavor and ensures a smooth, vibrant salsa.