Avocado and Roasted Corn Dip with Spicy Barbecue Prawns 

Try this unusual combination of flavours for something different.

Ingredients:

2 cobs sweetcorn, blanched and kernals removed from cob

2 avocados, halved, peeled and deseeded

3 spring onions, pale ends finely sliced

1 bunch coriander, washed and leaves picked

1 Tbsp extra-light sour cream

1 tsp tabasco

1 lemon, juiced

1 small red capsicum, cut into half cm cubes

1 kg green prawns, shelled and deveined with tails intact

1 Tbsp cayenne

1 coating of olive oil spray

Directions:

Heat a frying pan over high heat. Add the corn kernels and cook until roasted golden. Remove from heat and allow to cool.

Meanwhile, combine the avocados, green shallots, coriander, sour cream, tabasco and lemon juice in a blender or food processor. Process until coarsely pureed. Place in a serving bowl and stir the red capsicum and corn through.

Preheat the barbecue on high. Meanwhile, coat the prawns in the cayenne in a mixing bowl. Cook the prawns over high heat until char-grilled and cooked through. Serve immediately with the
avocado dip and fresh crusty bread.

Author:

Fresh Finesse

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