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.

You may also like

Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese

This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...

Chicken, mushroom & leek soup with orzo

This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...

Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts 

What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.