Yields24 ServingsPrep 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.
