King Prawns on 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 till smooth. Place in squeeze bottle.

By Chef Jeremy Hartwich