Name: Warm spiced prawns with avocado salsa
Cook time: 40 min
Total time: 40 min
Yield: 6
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; 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

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

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

1.To make avocado salsa, combine ingredients, except coriander leaves, in a medium bowl. Season to taste. Chill salsa until required. Serve garnished with coriander leaves

2.Cook 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.

3.Shell 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.

4.Preheat grill (broiler), place prawns under grill for 1 minute or until just cooked through.

5.Remove 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.

serving suggestion Serve with tortilla chips.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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