Print Options:

Garlic-Chili Prawns with Tomato, Cilantro, Lime, Crushed Avocado, Grilled Baguette

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

This is a fun play on a classic scampi with big, bold flavors and a cool twist on the plate.

Serves 4 as Appetizer
 1 lb prawns, butterflied
 1 bunch green onions, chopped
 1 bunch cilantro, chopped
 2 cloves garlic, chopped
 1 shallot, chopped
 ½ lime, juiced
 1 tbsp fish sauce
 2 tbsp soy sauce
 1 tsp sesame oil
 1 tbsp sambal
 2 medium tomatoes, diced
 2 tbsp butter
 1 baguette
 2 ripe avocados

In a large bowl combine prawns, green onions, cilantro, garlic, shallot, lime juice, fish sauce, soy sauce, sesame oil, sambal and tomatoes. Marinate 2 hours.


Heat a large saute pan over medium-high heat. Remove prawns from marinade and saute 1 minute. Flip prawns and add half of marinade to pan and saute another minute. Add butter and swirl to incorporate. Reduce heat to simmer and cook 5 minutes. Set aside.


Slice baguette into 1-inch thick by 6-inches long pieces. Toast. Spread/smash half of an avocado on each toasted baguette. Top with prawns and then spoon remaining marinade over prawns.