Crunchy Corn & Shrimp Salsa



  • 120g
  • 90g corn
  • ½ tomato
  • 1 spring onion
  • ¼ avocado
  • To taste: fresh coriander
  • To taste: black ground pepper
  • To taste: jalapeno pepper


1. Cook and chill shrimps.
2. Chop tomato and spring onion. Dice avocado.
3. Combine cooked and chilled prawns with corn and chopped tomato, chopped spring onion, diced avocado and fresh coriander leaves, pepper and jalapeno to taste.


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