- 1 kg tiger prawns, defrosted
- 3 garlic cloves, crushed
- 1 x 5 cm fresh ginger piece, peeled and grated
- 1 T olive oil
- 1 T caster sugar
- ¼ cup Woolworths Asian rice vinegar
- ½ red onion, finely diced
- 1 chilli, finely diced
- 1 avocado, finely cubed
- 1 lemon, halved
- Sea salt, a pinch
- 1 small cucumber, cut into thin ribbons
- 10 g baby basil
- 100 g butter
Marinate the prawns in the garlic, ginger and olive oil while you prepare the salad.
Mix the caster sugar and rice vinegar until the sugar dissolves. Add the red onion and chilli and set aside.
Toss the avocado with a squeeze of lemon juice and salt and mix with the cucumber and basil.
Thread the prawns onto soaked wooden skewers and cook in a hot pan or under the grill for 3–4 minutes on each side, or until the prawns turn a coral colour. Remove from the pan and drain on kitchen paper.
Add the butter to the pan and swirl until melted. Pour over the prawn skewers, sprinkle over the red onion and chilli and serve with the cucumber, avocado and basil salad.