Prep time:

Cooking time: 10 minutes

Total time:

Serves: 24

24 cooked, peeled king or tiger prawns

1 garlic clove, crushed

1tsp Chiu Chow Chili oil or fresh chopped red chilli (adjust to your spice tolerance!)

1tsp caster sugar

½ small red onion, finely chopped

2 limes

3 tortilla wraps

olive oil

2 ripe avocados

1tbsp finely chopped coriander, plus extra to garnish

I love the fresh zingy flavours of this dish! Coriander, prawn and lime is a match made in heaven. The creamy avocado and crunchy tortilla are a perfect supporting act for the show-stopping prawns. All the elements can be made in advance, quickly assembled just before your guests arrive.

  1. Mix the garlic, chilli, sugar, red onion and the juice of a lime, add the prawns then cover and chill for 3 hours, or ideally overnight.
  2. For the tortillas: Preheat the oven to 180°C. Brush a baking sheet with olive oil. Using a pastry cutter, stamp about 24 circles of approx 2cm from the tortillas. Place on the prepared baking sheet and brush with the oil. Bake for 8-10 minutes, or until crisp and lightly golden. Remove from the oven and pop on a baking rack to cool (this can be done the day before and stored in an airtight container).
  3. Using a spoon, scoop out the flesh of the avocado and squash with a fork, season to taste.
  4. Just before serving, season the marinated prawns and mix in chopped coriander.
  5. Up to 30 mins before serving, assemble the tortillas by spreading a teaspoon of the avocado mixture on each base, then top each with a prawn or two. Give it all a good squeeze of lime! Garnish with a sprig of coriander and serve.

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