Name: Chilli prawns with salsa fresca
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Chilli prawns; 16 large green prawns, peeled, deveined, tails intact; 16 bamboo skewers, soaked; 2 tablespoon olive oil; 1 teaspoon chilli powder; 1 clove garlic, crushed; Salsa fresca; 1 large avocado, peeled, seeded, chopped; 1 lebanese cucumber, chopped; 1 bunch coriander, leaves picked, chopped; 1/2 red onion, finely chopped; 1 lime, juice; 2 clove garlic, crushed

Chilli prawns with salsa fresca

Serves 4

Prep

15M

Cook

Total

20M

Skip to Recipe

Ingredients

Chilli prawns

16 large green prawns, peeled, deveined, tails intact

16 bamboo skewers, soaked

2 tablespoon olive oil

1 teaspoon chilli powder

1 clove garlic, crushed

Salsa fresca

1 large avocado, peeled, seeded, chopped

1 lebanese cucumber, chopped

1 bunch coriander, leaves picked, chopped

1/2 red onion, finely chopped

1 lime, juice

2 clove garlic, crushed

Method

1.Thread each prawn onto a skewer, pushing tip up through centre of tail.

2.In a small bowl, combine oil, chilli and garlic; brush over prawns to coat.

3.Heat a char-grill pan or barbecue plate on medium. Grill prawns 1-2 minutes each side, until cooked through and lightly charred.

4.To make salsa fresca, in a bowl, combine all ingredients; season to taste. Serve with prawns.

Soak skewers in warm water for at least 15 minutes before threading, to help prevent scorching during cooking.
Note

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Ingredients

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