Grilled prawns with sesame – chipotle mole and tortillas
20 large green (uncooked) Australian Prawns, peeled with heads and tails intact.
2 Tbsp olive oil
2 avocados, peeled and diced
Zest and juice of 1 lime
1 long red chilli, deseeded and finely chopped
1/3 cup unsalted roasted almonds
1 tspn brown sugar
2 tbsp sherry vinegar
1 tbsp toasted sesame seeds
1 cup roasted red peppers from a jar, preferably piquillo, drained
2 chipotle chillies in adobo, canned.
To make the mole: Place the almonds, sesame, peppers, chillies, sugar and sherry vinegar in a small food processor and process until a course paste.
Preheat a BBQ or grill plate over high heat. Brush prawns with mole, drizzle with oil and cook for 2-3 mins each side.
Place the avocado, lime and chilli in a bowl. Season with salt & pepper & toss to combine. Top with baby coriander to serve.
Serve the grilled prawns with guacamole and grilled tortillas