There’s something absolutely magical about the combination of perfectly seared prawns, silky avocado cream, and vibrant summer salsa that makes you wonder why you ever bothered with complicated dinner party menus. This seared prawns with avocado cream and summer salsa recipe is proof that the most impressive dishes are often the simplest ones – when you let quality ingredients shine with minimal fuss, the results are nothing short of spectacular.
The Mexican-inspired flavours create a beautiful harmony that’s sophisticated enough for entertaining yet relaxed enough for a midweek meal when you want something a little extra. The contrast between the firm, sweet prawns and the cooling avocado cream, punctuated by bursts of fresh salsa, creates a fun and sensory dining experience for all to enjoy.
The Ingredients That Make This Special
Quality is absolutely crucial when working with ingredients this simple. Choose prawns that smell like the ocean, not fishy, with firm flesh and bright colour. Frozen prawns can work beautifully if properly thawed and thoroughly dried, but fresh is always preferable when available.
For the avocado cream, ripe but not overripe avocados are essential. They should yield slightly to pressure but not feel mushy. The avocados need to be perfectly ripe to create that silky, luxurious texture that makes this sauce so special. Underripe avocados will never achieve the right consistency, whilst overripe ones can taste bitter and unpleasant.
The summer salsa depends entirely on the quality of your tomatoes. Choose tomatoes that smell aromatic and feel heavy for their size. Cherry tomatoes often provide more consistent flavour than larger varieties, especially outside peak season. The cucumber should be crisp and fresh, whilst the red onion should be firm with no soft spots.
Fresh herbs are non-negotiable – dried herbs simply won’t provide the bright, clean flavours that make this salsa special. Coriander and mint work beautifully together, providing different types of freshness that complement rather than compete with each other.
Lime juice should be freshly squeezed – bottled lime juice lacks the bright acidity and aromatic oils that make this dish sing. You’ll need lime juice for both the avocado cream and the salsa, so buy plenty of fresh limes.
Hey Lolly’s Tips for Recipe Perfection
After making this seared prawns with avocado cream and summer salsa countless times, I’ve learned several techniques that consistently deliver restaurant-quality results. The most important lesson is that prawns are incredibly forgiving if you understand their basic requirements: high heat, minimal handling, and respect for their quick cooking time.
Size matters when choosing prawns – larger prawns are more forgiving and less likely to overcook, whilst smaller prawns can go from perfect to rubbery in seconds. If you’re nervous about timing, choose larger prawns and cook them slightly less rather than risk overcooking.
The avocado cream can be made several hours ahead and actually improves with time as the flavours meld. Cover the surface directly with cling film to prevent browning, though the lime juice provides good protection.
Don’t be tempted to make the summer salsa too far ahead – whilst the flavours benefit from a brief rest, the vegetables will start to break down and release water if left too long. Thirty minutes to an hour is perfect.
Temperature contrast is crucial to this dish’s success. The prawns should be warm, the avocado cream at room temperature, and the salsa cool and refreshing. This interplay of temperatures adds another layer of sophistication to the dining experience.
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If you liked this recipe you might also like my Asian Incpired Crusted Sesame Tuna Recipe
Ingredients
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For the Prawns
- For the Avocado Cream
- For the Summer Salsa
- To serve:
Instructions
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Make the Avocado Cream
- Roughly chop the avocado and blend with yogurt, lime juice, minced garlic, and olive oil until silky smooth. Season with salt and white pepper. (Optional: pass through a fine sieve for ultra-smooth finish.) Transfer to a piping bag or keep in a covered bowl. Char the Corn and Make the Salsa
- Heat a dry pan until hot. Add corn kernels and char for 3–4 mins, stirring occasionally until golden and smoky.
- Finely dice tomatoes, cucumber, red onion, and red chilli.
- Combine with charred corn, herbs, lime juice and olive oil. Season with salt and pepper. Let sit for at least 5 minutes to develop flavour. The longer the better. Cook the Prawns
- Pat prawns dry. Toss with olive oil, smoked paprika, cayenne, garlic, salt and pepper.
- Heat a frying pan over high heat. Add prawns in a single layer (work in batches if needed).
- Sear for 1–2 minutes per side until pink and just cooked through. Remove and rest briefly. Warm the Taco's
- Heat Cantina Cali street tacos in a dry pan for 10–15 seconds per side or wrap in foil and warm in the oven. Build the Taco's
- Spread avocado cream on each taco. Add a generous spoonful of salsa and 3–4 prawns. Top with lime zest, pickles micro herbs, and a drizzle of chilli oil if desired.
