Avocado and corn dip with prawns
This flexible summer recipe can be made up as a snack, a lunch, an entrée to a dinner, or a side dish to a main course.
The dip is delicious served with carrots or celery sticks or spread on toasted Turkish bread.
Substitute low-fat ingredients in salads and dips. Low-fat sour cream and mayonnaise can be substituted for full-fat versions, and low-fat plain yogurt can also be used in most recipes with excellent results.
1 small red capsicum
1⁄2 bunch fresh shallots
1 bunch coriander leaves
1 tablespoon light sour cream
1 tablespoon Tabasco, to taste
2 cobs of fresh corn, blanched
20–24 green prawns (approx 1 kg)
1 teaspoon cayenne pepper
- Heat frypan, wok or BBQ over high heat. Add the blanched corn kernels removed from cob and cook until golden. Remove from heat and allow to cool.
- Meanwhile, combine the avocado and the finely chopped shallots, coriander, light sour cream, Tabasco sauce and lemon juice in a blender or food processor. Process until coarsely mixed.
- Place in a serving bowl and stir in diced red capsicum and corn.
- Now for the prawns. Preheat a frying pan, wok or BBQ on high.
- Coat the shelled, de-veined prawns in cayenne pepper, and cook them over a high heat.
- Serve with the avocado & corn dip. (If you are allergic to prawns, or they are not available, try serving the dip with crackers or corn chips.)