NZ Woman's Weekly

Garlic & chilli prawns

  • Meal Type

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  • Courses


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.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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