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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
Make Curtis Stone's quick and easy Christmas BBQ prawns 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, combine avocados, coriander, garlic, lime juice, and lemon juice in a blender or food processor until smooth. Season with salt and pepper to taste. Spread the puree onto a large platter and cover with plastic wrap pressed directly onto the surface. Let sit.
  • Preheat the barbecue to a delicious medium-high heat, then let a cast-iron frying pan heat up directly on the grill.
  • Fry the bacon until crisp, then stir in the corn kernels and cook until tender.
  • Prepare the jalapeño by coating it with 1/2 teaspoon of oil, sprinkling with salt, and grilling for about 3 minutes per side until blistered. Allow it to steam in a covered bowl before peeling off the skin. Remove seeds if desired for less heat, then dice and stir into the corn mixture. Season to taste with salt and pepper.
  • In a large bowl, coat the prawns with remaining 1 tablespoon oil, paprika, salt, and pepper. Grill the prawns for 3-4 minutes on each side until juicy and fully cooked.
  • Spoon the corn mixture over the avocado puree, top with the prawns, squeeze lime over, garnish with coriander sprigs, and serve.

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