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Prawns with zingy jalapeno avocado dip

Serve up this colourful dish as a crowd-pleasing starter, perfect for easy festive entertaining and lazy summer days.


  • 2 fresh jalapeno chillies
  • 1 avocado, coarsely chopped
  • 65g (1/4 cup) sour cream
  • 1 lime, rind finely grated, juiced
  • 1/2 cup fresh continental parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon water
  • 1 small red onion, finely chopped
  • 2kg cooked large prawns
  • Baby herbs, to serve (optional)
  • Edible flowers, to serve (optional)


Step 1
Deseed and finely chop 1 jalapeno. Set aside. Coarsely chop remaining jalapeno and place in a blender with the avocado, sour cream, lime rind, 1 1⁄2 tablespoons juice, parsley, mint, coriander, garlic, ground cumin and ground coriander. Season well.
Step 2
With motor running, add oil and water in a slow, steady stream until smooth and well combined, scraping side of blender once. Transfer to a serving bowl. Add 2 tablespoons red onion and most of the reserved jalapeno. Stir to combine. Sprinkle with remaining onion and jalapeno.
Step 3
Place the prawns on a serving platter. Scatter with the baby herbs and edible flowers, if using. Serve with the dip.