ANGIE’S AVOCADO & SPICED PRAWN BOATS
400g FRESH PRAWNS, tail on
1 or 2 CHILLIES, finely diced
ZEST & JUICE of 1 LEMON
tbsp COCONUT SUGAR
KAFFIR LIME LEAVES, finely chopped
¼ cup SESAME SEEDS
SPRING ONIONS, finely sliced
½ cup CORIANDER, roughly chopped
½ YELLOW CAPSICUM, finely diced
½ GREEN CAPSICUM, finely diced
¼ cup THAI BASIL LEAVES
1 tbsp COCONUT OIL or RICE BRAN OIL
5 RIPE AVOCADOS
SALT & freshly GROUND BLACK PEPPER
2 LIMES, cut into wedges to serve
To marinate the prawns: in a bowl, place the prawns, chillies, lemon zest & juice, sugar, lime leaves & sesame seeds. Toss to coat the prawns in the marinade.
Place in the refrigerator for at least 15 minutes. In another bowl, mix the spring onions, coriander, capsicums & Thai basil leaves together.
Place a frying pan over a high heat; once the pan is smoking hot add the coconut oil.
Then add the prawns & the marinade, fry for a few minutes or until the prawns are caramelised & golden.
Remove from the heat & transfer the prawns with any remaining marinade in the pan, into the bowl with the spring onions & capsicums. Season to taste with salt & freshly ground black pepper.
Cut the avocados in half, remove the stone but leave the skin on.
Place the avocados on a serving platter. Top each avocado with a big spoonful of the prawn mix. Serve with wedges of lime on the side. Serves 10 as an entrée.