Grilled prawns with avocado salsa with Carolyn – Marrickville

“I try to buy as little as possible from the supermarket because it helps farmers and because it’s better quality”.

Yucatan grilled king prawns with avocado salsa**


1kg whole king prawns


8 cloves garlic, skin on

½ tsp caster sugar

1 tsp dried oregano

pinch ground cloves

½ tsp ground black pepper

½ tsp ground cinnamon

½ cup apple cider vinegar

⅓ cup olive oil

sea salt, to taste


1 medium red capsicum

½ red onion

1 tbsp pickled jalapeños, finely diced

¼ cup packed coriander leaves, chopped

2 ripe avocados

¼ cup lime juice

sea salt, to taste

FOR THE MARINADE, wrap the garlic cloves (with skin on) in foil and place in an oven at 180°C. Roast for about 30 minutes, until soft. Remove from oven. When cool enough to handle, squeeze out the garlic into a mortar. Add sugar, oregano and spices and pound to form a smooth paste. Combine with vinegar, then place the mixture into a bowl. Whisk in oil and season to taste.

Peel and Devein the prawns, add to the marinade and leave in a refrigerator for about half an hour.

Salsa: split and deseed the capsicum. Finely cut into 5mm dice. Place in a large mixing bowl. Dice the onion and jalapeños the same size and add to the bowl with the chopped coriander. Cut the avocado into large dice and add to the bowl with the lime juice. Season to taste and toss gently. For better flavour, let the salsa rest for 10 minutes or longer.

Set the barbecue to a medium heat, making sure the grill bars are clean and well-oiled. Remove the prawns from the marinade and drain well. Grill prawns for a minute or two on each side, depending on their size, then place on a plate, covered with foil, to rest for a minute.

Serve the prawns drizzled with any resting juices and with the salsa on the side.

**Carolyn used Neil Perry’s Good Food Yucatan Grilled King Prawns with Avocado Salsa Recipe from the Sydney Morning Herald.