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Prawns with zingy jalapeno avocado dip
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Colorful crowd-pleasing starter, ideal for festive gatherings and laid-back summer days.
Ingredients:
  • 2 fresh jalapeno chillies
  • 1 avocado, coarsely chopped
  • 65g (1/4 cup) sour cream
  • 1 lime, rind finely grated, juiced
  • 125.00 ml fresh continental parsley leaves
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander leaves
  • 1 garlic clove, crushed
  • 1.25 gm ground cumin
  • 1/4 tsp ground coriander
  • 60ml (1/4 cup) extra virgin olive oil
  • 20.00 gm water
  • 1 small red onion, finely chopped
  • 2kg cooked large prawns
  • Baby herbs, to serve (optional)
  • Edible flowers, to serve (optional)
Instructions:
  • Finely chop 1 jalapeno and set aside. Roughly chop the remaining jalapeno and blend with avocado, sour cream, lime zest, 1 1⁄2 tablespoons lime juice, parsley, mint, coriander, garlic, ground cumin, and ground coriander. Season generously.
  • While the blender is running, gradually pour in the oil and water until the mixture is smooth and fully incorporated, making sure to scrape down the sides of the blender once. Transfer the mixture to a serving bowl and mix in 2 tablespoons of red onion and most of the reserved jalapeno. Stir well to combine and then sprinkle the remaining onion and jalapeno on top.
  • Arrange the prawns elegantly on a platter and sprinkle with fresh baby herbs and delicate edible flowers for a beautiful presentation. Accompany with the dip for a delightful serving.

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