Preheat your oven to 180°C (355°F). Chop the green chili peppers, spring onions, and garlic into small pieces, then place in a roasting tray with oil and season with salt and pepper.

Roast the vegetables in the preheated oven for 15 minutes, tossing halfway through until softened and slightly charred.

Transfer the roasted vegetables to a food processor. Add creamy avocado, coconut yogurt, lime juice, cilantro, and a splash of water. Blend until smooth and creamy.

In a non-stick skillet, heat a drizzle of oil over medium-high heat. Add prawns and cook for 2-3 minutes until pink and opaque.

To serve, spoon the creamy salsa into bowls and top with sautéed prawns. Garnish with lime wedges, cracked black pepper, and chopped cilantro.