Crunchy Prawn Skewers With Lemony Avocado Dip
By: Robyn MacLarty
Published: Thursday, May 20, 2010 - 1:13am

Ingredients




Flesh of 1 avocado

125 ml crème fraiche
Juice and zest of 1 lemon

400 grams breadcrumbs
36 mediums prawns, deveined
30 ml olive oil
12 wood or bamboo skewers

Preparation

1 Combine the avocado, crème fraiche and lemon juice in a food processor until smooth. Season to taste and set aside. 2 Combine the breadcrumbs and zest, and season well. 3 Coat the prawns in olive oil and toss with the breadcrumbs. Thread three prawns onto each skewer. 4 Grill for 2 minutes on each side, or until crisp and golden, and serve immediately with the dip. 5 TIP: Soak the skewers in cold water for at least an hour beforehand to prevent them burning.