Crunchy Prawn Skewers With Lemony Avocado Dip

4 steps · 45 min total

1. 01

   Make the Avocado Dip

   Combine the 1 avocado flesh, 125 ml crème fraîche, and 1 lemon juice in a food processor. Blend until the mixture is completely smooth and creamy. Season to taste with salt and pepper, then set it aside while you prepare the prawns.

2. 02

   Season Breadcrumbs

   In a shallow dish, combine the 400 grams breadcrumbs with the lemon zest. Season generously with salt and pepper.
3. 03

   Coat and Skewer Prawns

   If you're using bamboo skewers, make sure to soak them in cold water for at least 1 hour beforehand; this prevents them from burning on the grill.

   Drizzle the 36 medium prawns with 30 ml olive oil, tossing to coat them evenly. Transfer the oiled prawns to the seasoned breadcrumbs, pressing gently to ensure a good coating on all sides.

   Thread three prawns onto each of the 12 bamboo skewers, making sure they're snug but not overcrowded.

4. 04

   Grill Prawn Skewers

   Grill the skewers for about 2 minutes per side, or until the prawns are opaque, the coating is crisp, and deep golden brown. Serve them immediately with the lemon-avocado dip.