Kiel Firth BBQ Prawns Avocado with Tomato and Mango Salsa

Wash, peel and devein the 20 prawns. For the prawn marinade, squeeze 2 cloves of garlic, mix with 2 tablespoons of olive oil and a little salt and pour over the prawns.

Marinate the prawns for at least 30 minutes. Prepare and preheat a grill. Briefly grill the prawns on all sides on the hot grill.

Make a dressing from 2 pressed garlic cloves, 8 tablespoons of olive oil, 4 tablespoons of lemon juice and 4 tablespoons of orange juice. Season the dressing with salt and pepper. Peel and finely dice 2 avocados and 2 mangoes.

4 Quarter the tomatoes, remove the seeds and also finely dice. Cut the 4 spring onions into fine rings.

Put the avocados, mangoes, tomatoes and spring onions in a bowl and mix carefully with the dressing, if necessary, season again with salt and pepper. Let salsa steep for an hour.

Cover the cashew nuts with water the day before and leave to soak overnight. The next day, strain the cashew nuts, catching the water.

Put cashew nuts together with a clove of garlic, ½ teaspoon salt, 100ml beetroot juice, 2 teaspoons mustard and lemon juice in a blender and puree.

If the vegan beetroot mayonnaise is too firm, just add some cashew water or beetroot juice to the blender until the desired consistency is achieved. Pour the vegan beetroot mayonnaise into a serving bottle.

Put 9,100 ml whole milk, 2 cloves of garlic and some (Australian sea) salt in a beaker and puree with the help of a hand blender. Gradually add 200ml sunflower oil and process everything into an aioli.

If the aioli doesn't get thick after a few minutes, just add more sunflower oil until the desired consistency is achieved. Pour half of the aioli into a serving bottle.

For the hot pink Sriracha aioli, add 1 to 2 tablespoons of Sriracha sauce (to taste) to the remaining aioli and mix.

If the spicy aioli becomes too thin, simply add some sunflower oil again and mix with a hand blender until the desired consistency is achieved. Pour the hot pink aioli into a serving bottle.

For the small flatbreads, crumble ½ cube of yeast and mix with 300ml lukewarm water, ½ teaspoon sugar, 1 teaspoon salt and 1 teaspoon baking malt. Put the yeast water with 450g wheat flour in a bowl and knead.

A sticky batter should form. Let the dough rise for 30 minutes. Now line a baking sheet with parchment paper and spread the cornmeal on the kitchen worktop. Spread several small amounts of dough on the corn flour with wet fingers.

Dry your hands, roll the flatbreads in the cornmeal and place on the prepared baking sheet. Let the flatbreads rise for another 30 minutes.

In the meantime, preheat the oven to 220 degrees (top and bottom heat) and turn on the steam function on the highest level. If the steam function is not available, simply pour a cup of water onto the bottom of the oven after preheating and quickly close the oven.

1 Whisk the egg and 2 tablespoons of olive oil and brush the flatbreads with it. Then sprinkle some salt, black cumin and sesame seeds on the flatbreads and bake for 10 to 12 minutes.

For the coral decoration, mix 80ml water, 10g flour, 30ml sunflower oil and a little salt until an emulsion is formed. Now add some food coloring until you get the color you want.

Put a few tablespoons of the emulsion in a hot, coated pan and fry the corals. Cool the finished corals on kitchen paper and let them dry.

Arrange the finished salsa in the middle of the plate with the help of a serving ring. Arrange four small portions of each of the different dips on the edge of the plate.

Arrange the grilled prawns on the plate between the dip portions. Serve the starter with the small flatbreads.