Spiced Avocado King Prawn

These gluten- and dairy-free recipe by Chef Ryan Clift taste as good as they look

Posted on Mar. 2, 2017
By Editor

Spiced Avocado King Prawn
Prep 25 mins • Cook 10 mins • Serves 1



  • 2 King Prawns
    1 organic whole egg
    cherry tomatoes, to garnish
    salt, to taste 
    pepper, to taste
    garlic oil, as needed
  • GFDF Pita Bread
    180g rice flour, dry mixed with 180g corn flour and 1½ tbsp baking powder 
    14g rapeseed oil
    130g soy milk 
    1 egg
    1 egg white
  • Spiced Aocado 
    1 avocado, halved, deseeded, peeled and diced
    2g garlic paste 
    2g coriander, chopped
    2 cherry tomatoes, halved
    2g banana shallot, chopped
    3g lemon juice
    extra virgin olive oil
    salt, as needed
    pepper, as needed


Step 1

Prepare the gluten- and dairy-free pita bread. Combine all the dry ingredients in a mixer, and mix well. Slowly add in the soy milk before flowing in the rapeseed oil, egg and olive oil. Mix well till all the ingredients are well combined. The dough should be thick and tacky to the touch.

Step 2

Place pita mix on the grill at 300C for 2 mins on each side. 

Step 3

Prepare spiced avocado. Combine all the ingredients in a bowl and mix well. 

Step 4

Prepare the coriander relish. Combine all the ingredients in a blender and blend till smooth. 

Step 5

Season king prawns with salt, pepper and garlic oil. 

Step 6

Grill prawns for 4 mins on each side. While waiting for the prawns to be done, cook a sunny-side up egg. 

Step 7

Layer pita bread with king prawn and spiced avocado, then drizzle coriander relish over and garnish with cherry tomatoes. Top off with egg and serve immediately. 

Recipe: Chef Ryan Clift

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