INGREDIENTS
2 avocados, cubed
1 bird’s eye chilli finely chopped
1 tbsp chopped coriander
1 tbsp extra virgin olive oil
2 tsp diced red onion
2 tbsp lemon juice
Sea salt
4 tbsp chilli oil
4 tbsp basil oil
16 green king prawns, peeled and deveined, with tails intact
2 tbsp olive oil
2 garlic cloves, minced
Coriander sprigs, extra, to garnish
METHOD
- Gently mix avocado, chilli, coriander, olive oil, onion and 1 tbsp of lemon juice in a bowl. Season with sea salt and black pepper. Place avocado salsa onto middle of a plate.
- Season prawns with sea salt and pepper. Heat 1 tbsp olive oil on a barbecue plate and cook prawns until golden on one side. Turn over and cook until almost done (the prawns should still be a little opaque in the middle). Scatter with garlic.
- Toss prawns in remaining lemon juice and olive oil and arrange on top of salsa. Serve garnished with coriander.
