• 400g green king prawns
  • 2 tablespoons white vinegar
  • 1/2 Spanish onion, finely chopped
  • 1 green jalapeno chilli, seeded, finely chopped
  • 2 tablespoons finely chopped coriander
  • 3 avocados, halved, stoned
  • Juice of 1 lime
  • 12 white corn tortillas (see note)
  • Vegetable oil, to deep-fry
  • Cook prawns in a saucepan of boiling water with vinegar for 2–3 minutes or until shells turn red. Drain and refresh under cold water. Peel and clean prawns, then finely chop.
  • For guacamole, place onion, chilli, coriander and 2 teaspoons salt in a bowl, then, using the back of a wooden spoon, mash slightly to combine. Scoop avocado flesh from skins, add to onion mixture and mash coarsely until combined. Stir in lime juice and three-quarters of the prawns. Transfer to a serving bowl and top with remaining prawns. Cover closely with plastic wrap and refrigerate until ready to serve.
  • For tortilla strips, cut each tortilla into 5 strips, then cut each in half widthwise. Heat oil in a large saucepan or deep-fryer to 180°C, then fry strips, in batches, for 1 minute or until golden. Drain on paper towels and sprinkle with sea salt. Serve guacamole with tortilla strips.