Grilled Tiger Prawns on an Avocado, Lime and Coriander Salsa


12 Large Tiger Prawns - Peeled and De-veined;

1TB Coriander Stalks - Finely Chopped;

1TB Olive Oil;

Zest of 1 Lime;

1tsp Fresh Chilli


Avocado Salsa

3 Avocados - Diced;

1 Small Spanish Onion - Finely Chopped;

2 Roma Tomatoes - Seeds Removed, Finely Diced;

1 Bunch Coriander Leaves - Roughly Chopped;

1 tsp Fresh Chilli - Finely Chopped;

Juice of 1 Lime;

2tsp Olive Oil;

Salt and Pepper to Taste


Toss the prawns in a bowl with the coriander stalks, chilli, lime zest and olive oil. Wrap and set aside in the fridge for at least an hour to marinate. To make the salsa, combine all of the ingredients in a bowl and mix gently to avoid mashing the avocado. Taste the salsa and adjust the lime juice, olive oil and seasoning to taste. For presentation, spoon the avocado salsa into a ring or cookie cutter and use a spoon to press down. This creates a decorative platform for the prawns to sit on and looks great on the plate. Season the prawns with salt and pepper and grill them in a pan with a dash of olive oil until a nice golden colour is achieved on both sides. Arrange the cooked prawns on top of the avocado salsa and simply garnish with a sprig of coriander and a drizzle of your favourite balsamic glaze.