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prawn stack with avocado salsa and basil oil

Yields1 Serving

These prawns and avocado salsa are 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 tsp red wine vinegar
 1 tbsp 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 entreƩ