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
Blend the ginger, garlic, turmeric, cumin, juice of one lime, coconut milk and a pinch of salt to make the marinade.
Smother the prawns in the marinade.
Put a griddle pan on a high heat and grill the prawns.
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.
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.