Grilled Tumeric & Ginger Prawns, Lime, Avocado & Gem Lettuce

This is a super colourful starter that can be prepared ahead of service, helping you save time when your guests arrive. It works well as both a shared dish, served in the middle of the table for guests to dig into, or plated up in individually.


Serves 6



Total Time

30 Minutes


50g ginger
3 x garlic cloves
1 x tsp ground cumin
2 x tsp ground turmeric
2 x limes
1 x 400ml tin coconut milk
24 x king prawns, peeled and deveined
2 x avocados
1 x tbsp extra virgin olive oil
2 x gem lettuces


Step 1

Blend the ginger, garlic, turmeric, cumin, juice of one lime, coconut milk and a pinch of salt to make the marinade.

Step 2

Smother the prawns in the marinade.

Step 3

Put a griddle pan on a high heat and grill the prawns.

Step 4

Separately, blend the avocados with the juice of one lime, olive oil and a pinch of salt. Check the seasoning and add more salt if it needs.

Step 5

Break the leaves off the lettuces (you need two leaves per person). Put two of the grilled prawns in each lettuce cup, top with a few dollops of lime avocado and then sprinkle over a few sprigs of coriander and mint.

Recipe courtesy of Milly Wilson, N5 Kitchen. 

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