Prawn Stack with Avocado Salsa and Basil Oil
This dish is a perfect summer lunch or start to an evening meal.
½ kg prawns, peeled and deveined
2 avocados, peeled and diced
1 red capsicum , de-seeded and cut into dice
1-2 tea spoons of red wine vinegar
1 tablespoon of honey
½ tbsp sesame oil
½ bunch basil, leaves picked
½ cup extra virgin olive oil
Place the honey and sesame oil in a bowl and mix together. Add the peeled prawns and set aside to marinate for 15 minutes.
To make the basil oil, add the leaves to a food processor, gradually add the oil and season to taste.
Add the avocado, capsicum and vinegar to a bowl and gently fold through to combine. Season with sea salt.
Heat a pan and add a little oil, cook the prawns until opaque.
To plate the dish, add a generous amount of the avocado and place the prawns around and on top, drizzle with the basil oil and serve.
About the Author
Just prior to opening her successful fashion label under her own name, Stephanie Conley was undecided about her career path. In 2002 she began a course at Le Cordon Bleu in an attempt to try her hand at food. However, after a brief stint in catering she decided to return to fashion. Stephanie’s...
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