Salsa Prawns Serves 1 50g green prawns 30g mango 1dt lemon juice 30g avocado ½ small clove of garlic 20g cherry tomatoes black pepper/salt sprig mint/coriander 5g red onion 1tsp lemon/lime juice ¼ small red chilli Clean and devein prawns. Marinate prawns in lemon juice and chopped garlic for 10 minutes. Peel and dice onion, cut mango and avocado into pieces and halve tomatoes (peel skin). Discard seeds from chilli and slice. Chop coriander/mint and gently mix juice with salsa ingredients. Drain prawns and quickly cook in a non stick pan. Place salsa on plate and top with prawns. Add pepper and salt to taste. Energy 133cal      Protein 11.4g      Fat 7.2g      Carbohydrate 4.8g

This recipe has been taken from BandFOOD by Helen Toouli, a book of mouth-watering recipes suitable for patients who have undergone a restrictive weight loss surgery procedure.

To purchase a copy for $28 (including postage + handling), send an email with credit card details (Visa or MasterCard) or send a cheque (pay Helen Toouli) to Adelaide Bariatric Centre, Suite 502, Flinders Private Hospital, Bedford Park S.A. 5042.

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