Avocado Roast Corn Dip with Spicy BBQ Prawns
Ideal recipe for a seafood Christmas

Preparation: 15 minutes

Cooking: 10 minutes

Serves 4

2 cobs corn, blanched and kernels removed from cob

2 avocados, halved, peeled and deseeded

½ bunch green shallots, pale ends finely sliced

1 bunch coriander, washed and leaves picked

1 tblspn sour cream

1 tspn tabasco

1 lemon, juiced

1 small red capsicum, cut into 0.5cm cubes

1kg green prawns, shelled and deveined with tails intact

1 tblspn cayenne

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.