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BBQ salt and pepper prawns with avocado and snow pea sprouts
BBQ salt and pepper prawns with avocado and snow pea sprouts
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Grill up Curtis Stone's zesty prawn dish with avocado and snow pea sprouts for a fresh and flavorful outdoor feast.
Ingredients:
  • 42.00 gm fresh lime juice
  • 40.00 ml palm sugar or caster sugar
  • 24.40 gm fish sauce
  • 1 small spring onion, finely chopped
  • 2 small garlic cloves, finely chopped
  • 2 (about 200g total) carrots, peeled, cut into matchsticks
  • 1 Lebanese cucumber, halved, sliced diagonally
  • 6 radishes, thinly sliced
  • 2 tsp freshly ground black peppercorns
  • 7.20 gm sea salt flakes
  • 20 large prawns, peeled, deveined, tails intact
  • Canola oil, to brush
  • 100g snow pea sprouts, trimmed
  • 1 large avocado, sliced
  • 55g (1/3 cup) salted peanuts, roasted, coarsely chopped
Instructions:
  • Preheat the barbecue to medium-high heat. Combine lime juice, sugar, fish sauce, spring onion, and garlic in a small bowl and whisk until well blended. In a large bowl, mix carrots, cucumber, and radishes with 2 tablespoons of the dressing until coated. Set aside.
  • Combine pepper and sea salt flakes in a small bowl. Brush prawns with oil, then season generously with the salt and pepper mixture. Grill for approximately 1 1/2 minutes on each side until charred and cooked through.
  • Arrange the sprouts evenly on serving plates. Add the vegetables, prawns, and avocado on top. Drizzle with the remaining dressing and sprinkle with peanuts.

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