Chilli Prawn Salad


  • 300-400g King Prawns 
  • 1/2 Pomegranate
  • 1 Avocado
  • 2 halves of corn on the cob
  • 1 Spring Onion
  • 1 tbsp. Coconut butter
  • 1 Crushed clove garlic 
  • 1 tsp Neema Scotch Bonnet & Ginger Chilli Sauce
  • Mixed leaves


  1. Marinade prawns with Neema Chilli Sauce and garlic for 1/2 hour.
  2. Heat up butter in shallow pan, cook prawns until ready.
  3. Stir in chopped spring onions and toss for a minute or so.
  4. Arrange salad in plates, cut avocado and decorate with pomegranate and corn.
  5. Add cooked prawns with its sauces and sprinkle sea salt and lemon juice on top.

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