Cooked in warm, fragrant chilli oil, these prawns are a little messy with the shells on, but that’s where the flavour is so put out a few finger bowls and napkins and get stuck in. We like to call it interactive dining!
- 2 avocados, mashed
- ¼ cup sour cream
- ½ tsp Cajun seasoning
- ½ red onion, finely chopped
- ¼ cup olive oil, halved
- 3-4 cloves garlic, sliced
- Fresh chillies (I used 1 red, 1 yellow and 1 green)
- 20 large raw prawns
- 10 cherry tomatoes, chopped
- Coriander, roughly chopped
- 2 limes, zested and halved
- Summer greens and mini tortillas, to serve
1 For the avocado cream, mash the avocado flesh with sour cream and seasoning, and top with the red onion. Cover and set aside.
2 Heat a large, heavy frying pan and warm half the oil, garlic and chillies for 2-3 minutes until fragrant but not coloured. Remove half the mixture and set aside.
3 Increase the heat, add the prawns and tomatoes. Cook for 4-5 minutes, tossing to infuse all the flavours until the prawns are pinky orange and cooked through, but not overcooked. Add the reserved oil, fresh coriander, lime zest and season well. Pile onto a serving plate.
4 Sear the lime halves in the same pan for garnish, if desired. Serve the prawns with avocado cream, greens and tortillas.