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If using raw prawns, they need to be gently cooked by adding the water, sea salt and lime juice to a saucepan large enough to hold the prawns comfortably. Place over medium-high heat and bring to the boil. Add the prawns. When the water returns to the boil, immediately drain the water off, keeping the prawns in the pan and place the lid on to steam gently off the heat for 10 minutes. Take out of the pan to cool and then peel reserving the heads to make broth.
If using cooked North Atlantic shell-on prawns, peel them reserving the shells and heads to make stock for Mexican Seafood Soup.
In a bowl mix together all the ingredients for the sauce. Add the prawns and stir to coat, being careful not to break up the avocado too much. Chill until super cold.
Serve in a glass or a bowl with totopos and a lime wedge on the side.