Warm spiced prawns with avocado salsa
This light, fresh and flavoursome dish is perfect as a starter or finger food for dinner parties.
- 40 mins cooking
- Serves 6
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Ingredients
Avocado salsa
- 1 avocado, finely chopped
- 1 tomato, finely chopped
- 2 green onions, thinly sliced
- 1 tablespoon basil, chopped
- 1 tablespoon coriander, chopped
- 1 tablespoon sweet chilli sauce
- 1 tablespoon lemon or lime juice
- coriander leaves to garnish
Warm spiced prawns with avocado salsa
- 3/4 cup (180ml) olive oil
- 2 (50g) shallots, sliced thinly
- 4 clove garlic, bruised
- 1 fresh long red chilli, sliced thinly
- 2 star anise
- 2 fresh bay leaves
- 24 (1.2kg), uncooked medium king prawns (shrimp)
- 20 gram (¾ ounce) butter, chopped
- 2 tablespoon fresh coriander (cilantro) leaves
Method
Warm spiced prawns with avocado salsa
- 1To make avocado salsa, combine ingredients, except coriander leaves, in a medium bowl. Season to taste. Chill salsa until required. Serve garnished with coriander leaves
- 2Cook oil, shallots, garlic, chilli, star anise and bay leaves in a small saucepan over low heat for 5 minutes or until oil begins to sizzle, cook a further 2 minutes for flavours to infuse. Remove from heat.
- 3Shell and devein prawns, keeping tails intact. Thread each prawn onto a skewer starting at the tail end. Place skewers on an oven tray, season, then dot with butter.
- 4Preheat grill (broiler), place prawns under grill for 1 minute or until just cooked through.
- 5Remove and discard garlic from warm oil mixture. Place prawn skewers on a large platter, drizzle with warm oil mixture. Serve prawns with avocado salsa, scattered with coriander leaves.
Notes
serving suggestion Serve with tortilla chips.