1 tsp eachground cumin and coriander½ tspground chilliJuiceof 3 limes100 mlolive oil1garlic clove, finely chopped36peeled medium green prawns1avocado, diced½ cupcoarsely chopped corianderTo serve:corn tortillas, wrapped in foil and warmed in ovenColeslaw300 gmwhite cabbage, thinly sliced1carrot, coarsely grated¼Spanish onion, thinly sliced60 ml (¼ cup)olive oil60 gm (¼ cup)sour cream1 tbspwhite wine vinegarJuiceof 2 limes1garlic clove, finely chopped2spring onions, thinly sliced
Combine spices, half the lime juice, half the oil and half the garlic in a large bowl, season to taste, add prawns and toss to coat. Stand for at least 10 minutes to marinate.
Meanwhile, for coleslaw, combine cabbage, carrot and onion in a large bowl. Combine oil, sour cream, vinegar, lime juice and garlic in a separate bowl, season to taste, whisk until smooth. Toss through cabbage mixture with spring onion, season to taste and set aside.
Combine avocado, coriander, and remaining lime juice, oil and garlic in a bowl, season to taste, set aside.
Heat a frying pan over high heat. Drain prawns, add to pan in batches and cook, turning once, until just cooked through (1 minute each side). Serve hot with coleslaw, avocado salsa and warm corn tortillas.
This recipe is from the October 2010 issue of Australian Gourmet Traveller.