Scarlett Prawns, Australian Avocado & Aquachile

• 1 green capsicum, deseeded and chopped
• 1 long green chilli, deseeded and chopped
• 1 clove garlic
• 1/4 Avocado
• Juice of 6 limes
• Small handful of coriander
• 1/2 tsp ground cumin
• 1/2 tbsp caster sugar
• Salt to taste
• Splash of water to thin if needed

Pickled shallot:

• Shallots, thinly sliced
• 3 parts white vinegar
• 2 parts water
• 1 part sugar

Prawns (makes 2 portions):

• 400g Skull Island prawns
• Flakey salt

To serve:

• 1 Avocado, sliced

1. Add all ingredients to a high-power blender and blend on high for 1–2 minutes until super smooth.
2. Pass through a fine chinois or sieve to remove pulp.
3. Store in bottles.

Pickled shallot:

1. Slice shallots on a mandolin and place into heatproof jars.
2. Heat the pickling liquid (3 parts vinegar, 2 parts water, 1 part sugar) until the sugar is fully dissolved.
3. Pour over the shallots while still warm and allow to sit for at least 4 hours, or preferably overnight.

Prawns:

1. Remove heads and shells from the prawns and cook for 2–3 minutes in boiling water, adjusting time based on size.
2. Refresh in ice water immediately to stop overcooking.
3. Butterfly, devein and season with flakey salt.

Presentation:

1. Arrange sliced avocado on the plate.
2. Place butterflied prawns alongside.
3. Spoon or pour the Avocado aguachile over the top.
4. Finish with pickled shallot.