Ingredients
Method
1.If the prawns are frozen, thaw them quickly in a sealed plastic bag in a sink of water. Rinse and pat dry with paper towels.
2.Thread onto bamboo skewers, pushing the skewers through the middle of the tails and out the heads. Place in a dish with kaffir lime leaves and drizzle with oil. Keep refrigerated until ready to cook.
3.Mash the avocado with the sour cream, lime juice, chilli and salt until it’s smooth-ish. Add the cumin and the coriander. Keep the avocado dip well covered by pressing a sheet of plastic wrap onto its surface and chill until ready to serve.
4.Cook the prawn skewers on a preheated grill or hotplate, or in a large heavy-based frying pan, for several minutes a side, or until golden and cooked through. Arrange on a platter with the lime wedges.
5.Stir the dip, then transfer it to a serving bowl. Put a lime wedge and a sprinkle of cumin on top. Serve with the prawns.
