Oven-baked crispy prawns with avocado lime aioli. Sounds like a party to me! The classic combination of prawn and avocado get all jazzed up in this wonderful finger food dish. Brought to life with zingy lime and garlic, the soft avocado lime aioli is the perfect partner for these crisp, succulent herb crusted prawns.

June and July are birthday season in my family. Of the eight adults in my immediate family, six of them have a birthday during the months of June and July. And the seventh is born in May. And thats just my side of the family! I am the odd one out and have to wait until December for my turn. What this means for me is in the middle of the year I have to buy a lot of birthday presents. But it also means a LOT of socialising. Which is my family is code for a LOT of eating. For the latest party I was asked to bring a prawn dish to complement the other seafood options being prepared for a platter of nibbly bits to start the meal.

I was lucky enough to be sent some bottles of beautiful avocado oil by my friends at Olivado. Included in the pack was a bottle of their fantastic new garlic infused avocado oil, and a bottle of their new lime infused avocado oil. I wanted to use them to show them off to my family at the party. I figured prawns love avocado, garlic and citrus so what could be better than a dish with all three?!

You’d never guess these crispy prawns haven’t been deep fried. The herb and breadcrumb coating crisps up beautifully in the oven keeping the beautiful prawns soft and succulent on the inside. Dip them in the wonderfully smooth avocado lime aioli and they’re the perfect little mouthful. We enjoyed them at room temperature as part of our ‘drinks and nibbles’ start to the night. They were spectacular.

I kept the tail on the prawns for this dish. Because we were eating them part of a nibbles platter to start our celebration dinner, the tails were a useful little handle to hold on to. These crispy prawns would also be delicious served as part of a main meal over a creamy lemon risotto. In that case I’d remove the tails before crumbing them.

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Crispy prawns with avocado lime aioli

Rating  5.0 from 1 reviews

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Serves: 6 as an appetiser

Ingredients

For the prawns:

• 24 large prawns, peeled and deveined
• 1 cup panko breadcrumbs
• ½ tsp salt
• ½ tsp garlic powder
• 2 tbsp fresh herbs such as coriander, parsley, thai basil
• Freshly ground black pepper
• 1 egg
• 2 tbsp milk
• 1 tbsp Olivado avocado oil infused with garlic

For the avocado lime aioli:

• ½ ripe avocado
• 1 tsp lime juice
• ½ cup mayonnaise
• 1 tsp dijon mustard
• 1 clove garlic
• 2 tbsp Olivado avocado oil infused with lime

Instructions

1. Preheat the oven to 180C Fan Bake.
2. Line a baking tray with greaseproof or parchment paper . Spread the panko breadcrumbs onto the paper in a thin layer. Bake for 5-7 minutes until golden.
3. Once the breadcrumbs are toasted, remove from the oven and immediately transfer them to a shallow dish. To do this, carefully pick up the edges of the paper and use the paper to tip the breadcrumbs into the dish.
4. Use the same piece of paper to line the baking tray again ready for the prawns.
5. Add the salt, garlic powder and some freshly ground black pepper to the crumbs.
6. Finely chop the herbs and stir into the crumbs. Stir well to combine.
7. Break the egg into a bowl and pour in the milk. Whisk gently to break up the egg. Add the prawns to the egg mixture.
8. One at a time, remove the prawns from the egg, shaking of any excess egg. Lay the prawns into the crumb mixture and press the crumbs onto the prawns with your fingers. Place the prawn onto the lined baking tray.
9. When all the prawns are crumbed, drizzle them with the Olivado avocado oil infused with garlic.
10. Bake in the oven to for 4-5 minutes, then turn over the prawns. Bake for another 3-4 minutes until cooked through and crisp.
11. Remove from the oven and transfer to a serving platter.

To make the avocado lime aioli:

1. Place the avocado and lime juice into a bowl and mash until very smooth. Stir in the mayonnaise and dijon mustard.
2. Finely grate the garlic on a fine microplane or crush using a garlic press and stir into the avocado mayonnaise.
3. Pour in the Olivado avocado oil infused with lime and stir well to combine. Add more avocado oil if you like until you get a nice dip consistency.
4. Serve with the crispy prawns

Notes

I like to keep a bag of frozen (raw) prawn meat in the freezer at all times. They're so useful to have on hand to use in a quick pasta meal or curry, or to be added to fried rice or an omelette. I purchase these from my fishmonger.

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