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Paprika prawn skewers with avocado cauliflower mash
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Avocado, lemon, prawns, and BBQ: a dream combo!
Ingredients:
  • 400g cream delight potatoes, peeled, chopped
  • 400g cauliflower, cut into florets
  • 2 garlic cloves, peeled, quartered
  • 1 avocado, chopped
  • 21.00 gm lemon juice
  • 36.40 gm extra virgin olive oil
  • 5.00 gm smoked paprika
  • 24 large green king prawns, peeled (tails intact), deveined
  • 1 lemon, cut into 8 wedges
  • 1 bunch broccolini, steamed
  • 62.50 ml fresh flat-leaf parsley leaves
Instructions:
  • In a saucepan, combine potato, cauliflower, and garlic. Cover with water and bring to a boil. Cook for 10 minutes until tender. Drain and return to the pan. Add avocado, lemon juice, and half of the oil. Mash until smooth, then season with salt and pepper.
  • In a large bowl, mix the rest of the oil with paprika, then season with salt and pepper. Add the prawns and toss gently to coat them. Thread the prawns and lemon wedges onto 8 skewers.
  • Preheat a chargrill pan or barbecue to medium-high heat. Grill skewers for 2 minutes on each side until prawns are pink and cooked through, and lemon wedges are lightly charred.
  • Garnish skewers with parsley and serve alongside mashed potatoes and broccolini.

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