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Grilled prawns with sesame chipotle mole and tortilla

Yields1 ServingPrep Time15 minsCook Time5 minsTotal Time20 mins

Spices from the land meet the sweet produce of the the sea, a perfect combination for this easy Australian Prawn Recipe.

Grilled prawns with sesame chipotle mole and tortilla recipe

 20 large green Australian prawns, peeled with head and tails intact
 2 tbsp olive oil
 2 avocados, peeled and diced
 Zest and juice of 1 lime
 Baby coriander
 1 long red chilli, deseeded and finely chopped
 White corn tortillas to serve
Sesame Chipotle Mole
  cup unsalted, roasted almonds
 1 teaspoon brown sugar
 2 sherry vinegar
 1 toasted sesame seeds
 1 cup roasted red peppers from a jar, preferably piquillo, drained
 2 chipotle chillies in adobo, canned
To make the sesame chipotle mole:

Place the almonds, sesame seeds, peppers, chillies, sugar and sherry vinegar in a small food processor and process until a coarse paste.


Preheat a BBQ or grill plate over high heat. Brush prawns with mole, drizzle with oil and cook for 2-3 minutes each side.

To make the guacamole:

Place the avocado, lime and chilli in a bowl. Season with salt and pepper and toss to combine. Top with baby coriander to serve.


Serve the grilled prawns with guacamole and grilled tortillas.

Serves 4.