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Piquillo Prawns with Chunky Avocado Salsa

Piquillo Prawns with Chunky Avocado Salsa

By OcadoLifePublished on 17 June 2024For Aussie food writer and firepit cooking pro Ross Dobson, the chef behind our Piquillo Prawns with Chunky Avocado Salsa, barbecuing is all about easy, tasty food on a bright summer’s day: “Australians take a bit from here and a bit from there to make spritely, flavoursome dishes. Here, the piquillo sauce is a nod to the delicious piri-piri of Mozambique, and the prawns exemplify Aussie barbecue style: it’s all about freshness and simplicity.”
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Time and servings

30 minsTotal time
4Servings
20 minsPrep time
10 minsCooking time

Ingredients

  • 400g raw king prawns, defrosted if frozen (for shell-on prawns, peel before marinating, leaving tails intact if liked)
  • 4 tbsp olive oil
  • 4 limes (approx.), juiced (to give 4 tbsp)
  • 100g walnut pieces, chopped
  • 2 (230g) jars pimiento piquillo peppers, drained
  • 2 garlic cloves
  • 2 red onions (1 small, roughly chopped; 1 finely diced)
  • 1 tsp chilli flakes, plus 1 pinch (or 1 tsp chopped red chilli) (optional)
  • 2 large avocados, halved
  • 3 tomatoes, halved, seeds scooped out and diced
  • 1 bunch coriander, roughly chopped
  • 8 mini tortillas

Method

  • Step 1

    Pat the prawns dry with kitchen towel; put in a bowl with 1 tbsp each oil and lime juice. Chill for up to 3 hrs until ready to cook.

  • Step 2

    Meanwhile, make the piquillo sauce. Reserve 1 tbsp chopped walnuts, and put the rest in a blender. Add 1 tbsp olive oil, the drained peppers, garlic, roughly chopped onion and 1 tsp chilli flakes and blitz until mostly smooth with a little texture. Season, transfer to a bowl and chill until needed (top with the reserved nuts when serving).

  • Step 3

    For the salsa, scoop the avocado flesh into a bowl. Use a potato masher or fork to roughly mash – the chunkier the better. Stir in 2 tbsp olive oil, 1 tbsp lime juice, the finely diced onion, the tomatoes and coriander; season to taste. Chill until needed.

  • Step 4

    When you’re ready to barbecue, place a griddle plate, cast-iron skillet or hardy roasting tin on the barbecue to heat up. Season the prawns; add the pinch of chilli flakes or fresh chilli, if using.

  • Step 5

    Spread the prawns out on the griddle plate and cook for 2-3 mins on each side, until pink. Pour the remaining 2 tbsp lime juice over the prawns; remove to a platter.

  • Step 6

    Meanwhile, lightly toast the tortillas on the barbecue. Serve the prawns in the tortillas with the piquillo sauce and salsa.