Whole sautéed tiger prawns cooked in garlic and lemon served with avocado, chilli and crisp pancetta slices.
Remove the head and shell from the prawns. Use the tip of a sharp knife to remove the black spine.
Peel the avocado, remove the stone and dice into large chunks. Season with salt and pepper and drizzle with the juice of half a lemon to prevent the avocado from discolouring.
Pre-heat the oven to 200'C.
Lie the pancetta slices on a lined baking tray and then cover with a second sheet of baking parchment. Place a second baking tray on top and transfer to the oven to cook for 10 minutes. Remove when golden brown and allow the pancetta to cool between both baking sheets.
Remove the seeds from the chilli and then finely dice.
Peel and finely dice the garlic and the red onion.
Heat a frying pan to hot and then add a tablespoon of olive oil. Add the onions to the pan. When the onions are soft, add the prawns to the pan. When almost cooked, add the garlic and cook for 30 seconds more. Finish with a squeeze of lemon, a pinch of salt and a little black pepper.
Dress the avocado with the remaining olive oil, salt, pepper and some of the diced chilli. Add chilli according to taste.
Set aside 6 whole slices of crispy pancetta, break or chop the rest into small pieces.
Place the avocado in the base of your serving glasses, add the prawns and the pancetta and serve immediately.
«Buy raw tiger prawns rather than cooked. They will be more succulent and have a far superior flavour.»