Ingredients
Serves 4-6
300g raw peeled tiger or king prawns
1 large red chili, deseeded and finely chopped
zest and juice of 1 lemon
2 cloves garlic, finely chopped
150g baby spinach leaves
2 small avocados, peeled, cut into chunks and drizzled with a squeeze of lemon juice, if preparing ahead
2 tbsp olive oil
12 slices pancetta or bacon slices, grilled until crisp
salt and pepper to taste
Method
Mix the prawns in a bowl with the chili, lemon zest and juice and garlic, and season with salt and freshly ground pepper. leave to marinate in the fridge for at least 30 minutes
Arrange the spinach leaves and avocado on small plates. meanwhile, heat the oil in a large frying pan, drain the prawns reserving the marinade, and add them to the pan.
Cook the prawns over high heat for 3-4 mins, stirring, until they are cooked through.
Divide between the plates.
Pour the marinade into the pan and bubble for a few mins. Drizzle over the prawns, break the pancetta into shards and scatter over the prawns.
Serve immediately.
