prawn stack with avocado salsa and basil oil

Prawn stack with avocado salsa and basil oil

This dish is a perfect summer lunch or start to an evening meal.


  •  ½ kg prawns, peeled and deveined
  • 2 avocados, peeled and diced
  • 1 red capsicum , de-seeded and cut into dice
  • 1-2 tea spoons of red wine vinegar
  • 1 tablespoon of honey
  • ½ tbsp sesame oil
  • basil oil
  • ½ bunch basil, leaves picked
  • ½ cup extra virgin olive oil


Place the honey and sesame oil in a bowl and mix together. Add the peeled prawns and set aside to marinate for 15 minutes.

To make the basil oil, add the leaves to a food processor, gradually add the oil and season to taste.

Add the avocado, capsicum and vinegar to a bowl and gently fold through to combine. Season with sea salt.

Heat a pan and add a little oil, cook the prawns until opaque.

To plate the dish, add a generous amount of the avocado and place the prawns around and on top, drizzle with the basil oil and serve.

serves 4 as an entreé