Atomic Prawns
Sauce
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4 tablespoons Caliente Jalapeño Hot Sauce
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2 tablespoons Caliente Habanero Hot Sauce
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1½ cups ketchup
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Juice of 2 fresh limes
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1½ teaspoons sea salt
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1 teaspoon freshly ground black pepper
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3 cloves garlic, pressed
Prawns and Mix-Ins
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1 kg peeled, cooked prawns
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2 large ripe avocados, diced
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2 medium tomatoes, finely diced
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½ small yellow onion, finely diced
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1 bunch fresh cilantro, finely chopped
Method
Slice and dice tomato and onion into 1/8”-1/4” cubes.
Finely chop cilantro.
Tear prawns into three pieces.
Add chopped and diced ingredients to large bowl.
In a large bowl, combine all sauce ingredients and mix until smooth and well blended. Taste and adjust seasoning if needed.
Add the prawns, avocado, tomatoes, onion, and cilantro to the sauce. Gently fold until everything is evenly coated, taking care not to break up the avocado.
Cover and refrigerate for at least one hour to allow the flavours to come together.
Serve chilled, garnished with fresh avocado slices and a sprinkle of cilantro.
Serving Suggestions
Serve with Caliente Thick Dipping Chips for scooping, or spoon generously over crispy tostadas for an easy crowd-pleasing bite.
Fresh, bold, and just the right amount of heat—this one never lasts long.
