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Barbecued prawns with corn, bacon, blistered jalapeno, and avocado puree
Barbecued prawns with corn, bacon, blistered jalapeno, and avocado puree
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Prepare Curtis Stone's fast and delicious BBQ prawns for a festive Christmas dish in just 20 minutes.
Ingredients:
  • 2 firm but ripe avocados, halved, peeled, and pitted
  • 165.00 ml (loosely packed) fresh coriander leaves
  • 1 clove garlic
  • 42.00 gm fresh lime juice
  • 21.00 gm fresh lemon juice
  • 400g streaky bacon, finely diced
  • 5 fresh corn cobs, peeled, silks removed, kernels removed
  • 1 large jalapeno chilli
  • 2.30 gm plus 1 tbsp olive oil
  • 1kg raw banana prawns, (King prawns, or Tiger prawns), peeled and deveined
  • 2.50 gm sweet paprika
  • 1 lime, cut in half
  • Fresh coriander sprigs, for garnish
Instructions:
  • For the avocado puree: Blend ripe avocados, fresh coriander, garlic, lime juice, and lemon juice until smooth. Season with salt and pepper to taste. Spread the creamy puree onto a large platter, cover with plastic wrap directly on the surface, and set aside.
  • Preheat the barbecue to medium-high heat and place a cast-iron frying pan directly on the grill while it heats up.
  • Fry the bacon until crisp, around 6 minutes. Toss in the corn kernels and sauté for 3-4 minutes until tender.
  • In a small bowl, toss the jalapeno with 1/2 teaspoon of oil and salt. Grill for about 3 minutes per side until blistered. Transfer to a bowl, cover, and let steam briefly. Peel and dice the jalapeno, removing seeds for milder flavor. Mix diced jalapeno into the corn. Season with salt and pepper to taste.
  • Coat the prawns with 1 tablespoon oil, paprika, salt, and pepper in a large bowl. Grill the prawns for 3-4 minutes per side until cooked through and juicy.
  • To plate: Ladle the corn mixture over the silky avocado puree and arrange the succulent prawns on top. Squeeze the fresh lime halves over the prawns, add a pop of color with coriander sprigs, if preferred, and serve.

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