Ingredients

• 1 kg green tiger prawns
• ½ cup fresh basil leaves (chopped)
• 2 garlic cloves (crushed)
• 1 Tbsp lime rind (finely grated)
• 2 Tbsps peanut oil

Avocado Mash
• 500 gms – 2 medium avocados
• 2 Tbsps lime juice
• 2 medium tomatoes (seeded and chopped)
• 1 small red onion (chopped)
• 2 tsps ground cumin
• 2 Tbsps fresh basil leaves (chopped)

Method

1. Shell and de-vein prawns, leaving tails intact.
2. Combine prawns in a large bowl with basil, garlic and lime rind. Cover and refrigerate for 3 hours or overnight.
3. Heat oil in wok and stir fry prawns until they change colour.

Avocado Mash

1. Mash flesh of one avocado in a small bowl until smooth.
2. Chop flesh of second avocado roughly then add to bowl of mashed avocado with remaining ingredients.
3. Mix well. Spoon avocado mash onto serving dishes and divide equally onto each dish.
4. Serve immediately.