Grilled Prawn and Guacamole Bites

CategoryCuisine
Yields24 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

Cajun spiced grilled prawns with refreshing guacamole on top of a corn chip- yes please! These appetisers are quick to prepare, grill and serve.

THE INGREDIENTS
 200 grams peeled, deveined uncooked prawns
 1 tablespoon olive oil
 100 grams round corn chips
CAJUN SEASONING:
 ¾ teaspoon smoked paprika
 ¾ teaspoon sea salt
 ½ teaspoon dried oregano leaves
 ½ teaspoon freshly ground black pepper
 ½ teaspoon garlic powder
 ½ teaspoon dried thyme leaves
 ½ teaspoon chilli Powder
LIME GUACAMOLE:
 2 avocados
 1 lime, juiced
 2 teaspoons chopped coriander leaves, plus extra leaves for garnish
1

If using wooden skewers, soak in water for 30 minutes.

FOR THE GUACAMOLE:
2

Mash together the flesh of two avocados with the lime juice and coriander leaves. Season with salt and pepper to taste. Set aside until required

3

Prepare the barbecue for direct cooking over high heat (230°C to 260°C).

4

In small bowl combine the Cajun seasoning ingredients. Thread the prawns onto the skewers.

5

Lightly coat the prawn skewers with olive oil and sprinkle the seasoning evenly over the prawns.

6

Brush the cooking grills clean. Grill the prawns over direct high heat, with the lid closed, for 2 minutes on each side, or until they are firm to the touch and just turning opaque in the centre.

7

Once the prawns are cooked through, remove from the barbecue and carefully slide the prawns off the skewers.

8

To assemble: place a teaspoonful of the guacamole onto a corn chip, top with a prawn and finish with a coriander leaf to garnish. Repeat with the remaining prawns. Serve immediately.

Ingredients

THE INGREDIENTS
 200 grams peeled, deveined uncooked prawns
 1 tablespoon olive oil
 100 grams round corn chips
CAJUN SEASONING:
 ¾ teaspoon smoked paprika
 ¾ teaspoon sea salt
 ½ teaspoon dried oregano leaves
 ½ teaspoon freshly ground black pepper
 ½ teaspoon garlic powder
 ½ teaspoon dried thyme leaves
 ½ teaspoon chilli Powder
LIME GUACAMOLE:
 2 avocados
 1 lime, juiced
 2 teaspoons chopped coriander leaves, plus extra leaves for garnish

Directions

1

If using wooden skewers, soak in water for 30 minutes.

FOR THE GUACAMOLE:
2

Mash together the flesh of two avocados with the lime juice and coriander leaves. Season with salt and pepper to taste. Set aside until required

3

Prepare the barbecue for direct cooking over high heat (230°C to 260°C).

4

In small bowl combine the Cajun seasoning ingredients. Thread the prawns onto the skewers.

5

Lightly coat the prawn skewers with olive oil and sprinkle the seasoning evenly over the prawns.

6

Brush the cooking grills clean. Grill the prawns over direct high heat, with the lid closed, for 2 minutes on each side, or until they are firm to the touch and just turning opaque in the centre.

7

Once the prawns are cooked through, remove from the barbecue and carefully slide the prawns off the skewers.

8

To assemble: place a teaspoonful of the guacamole onto a corn chip, top with a prawn and finish with a coriander leaf to garnish. Repeat with the remaining prawns. Serve immediately.

Grilled Prawn and Guacamole Bites
Get insider information

Don’t miss out! Be the first to know about the latest news and promotions.

cartmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram