This recipe for barbecue king prawns with a watercress and avocado dip is perfect for a summer's evening

  • 20 mins
  • 4
  • Easy


  • 1 tbsp olive oil
  • 1 shallot, chopped
  • 1 clove garlic, crushed
  • 1 potato, peeled and chopped
  • 100 ml dry white wine
  • 1 pinch of chilli flakes
  • 170g watercress
  • Squeeze of lemon juice
  • 4 tbsp half fat crème fraiche
  • King prawns, barbecued
  • Wedges of lemon to serve


To make the barbecue king prawns with watercress and avocado dip:

Heat the oil in a frying pan add the shallot and sauté over a gentle heat for 5 minutes.

Add the garlic, potato, wine and chilli, cover and simmer for 10 minutes or until the potato is tender.

Add the watercress and cook, stirring for 4 minutes until the leaves have wilted. Cool.

Add the crème fraiche, then transfer to a food processor and blitz until just smooth. Season to taste. Spoon the dip into a bowl ready to serve with the prawns.

Cook the prawns on a barbecue or griddle for 3-4 minutes on each side until they turn pink. Place on to the plate while still sizzling hot.The dip can be served with barbecued fish and meat or for a vegetarian option with roasted vegetables and warm pitta bread.

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