Melissa Thompson served up tasty ginger beer prawns with avocado and lime salsa on Saturday Kitchen.

The ingredients are: 16–24 raw king prawns, heads and shells removed, tails left on, 1 garlic clove, crushed, 2.5cm piece fresh root ginger, peeled and finely grated, vegetable oil, for frying, 50g cornflour, 50g plain flour, 120ml ice cold ginger beer, salt and freshly ground black pepper and lime wedges, to serve.

For the salsa: 2 ripe avocados, peeled, stoned and chopped into small pieces, 2 spring onions, finely sliced, 2 limes, zest and juice, 2 tomatoes, deseeded and diced, ¼ Scotch bonnet chilli, deseeded and finely chopped.