King Prawn - with avocado salsa

Serves 2

• 1 avocado, cubed
• ½ semi-dried tomato, diced
• ½ roast capsicum, diced
• 1 birds eye chili, finely chopped
• 1 tbs chopped coriander
• 1 tbs extra virgin olive oil
• 1 tbs red onion diced
• 2 tbs lemon juice
• 8 raw king prawns peeled & deveined, with tails on
• 2 tbs olive oil
• 1 garlic clove, minced
• coriander sprig to garnish

Basil Oil

• 1 bunch of basil
• 250ml olive oil
• 1 tablespoon lemon juice

Method – Salsa

Mix avocado, tomato, capsicum, chilli, coriander, extra virgin olive oil, onion & 1 tablespoon of lemon juice in a bowl with some sea salt & cracked pepper. Place a round biscuit cutter in middle of plate & spoon in salsa. Drizzle basil oil around salsa. Season prawn, heat olive oil in pan & fry prawns until golden on both sides. When almost cooked place in minced garlic & lemon juice. Place 4 prawns on top of salsa & garnish with sprig.

Method – Basil Oil

Blanch the basil in boiling water & refresh in ice water. Drain & ring out in clean chux. Place in a blender with oil & lemon juice & blend until smooth. Place in squeeze bottle.

By Chef Jeremy Hartwich