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
  • Print


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


Warm spiced prawns with avocado salsa
  • 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.

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