Name: Summer barbecue prawn platter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 400.00 gm black rice; 62.50 ml sunflower kernels; 62.50 ml apple cider vinegar; 10.00 gm caster sugar; 2.40 gm sea salt flakes; 1 bunch radishes, trimmed, quartered; 82.50 ml pepitas; 32.00 gm brown sugar; 20.00 ml harissa seasoning; 56.88 gm extra virgin olive oil; 32 large green king prawns, peeled, deveined (tails intact); 2 mangoes; 1 small pineapple, peeled, cored, cut into long wedges; 2 bunches asparagus, trimmed; 1 large red capsicum, cut into thick strips; 1 large red onion, cut into thick wedges; 1 avocado, cut into 1cm pieces; 42.00 gm lemon juice

Summer barbecue prawn platter

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Impress with a BBQ prawn and tropical fruit rice platter.

Ingredients:

400.00 gm black rice
62.50 ml sunflower kernels
62.50 ml apple cider vinegar
10.00 gm caster sugar
2.40 gm sea salt flakes
1 bunch radishes, trimmed, quartered
82.50 ml pepitas
32.00 gm brown sugar
20.00 ml harissa seasoning
56.88 gm extra virgin olive oil
32 large green king prawns, peeled, deveined (tails intact)
2 mangoes
1 small pineapple, peeled, cored, cut into long wedges
2 bunches asparagus, trimmed
1 large red capsicum, cut into thick strips
1 large red onion, cut into thick wedges
1 avocado, cut into 1cm pieces
42.00 gm lemon juice

Instructions:

Prepare the rice according to the package instructions, then season to taste before stirring in the sunflower kernels.
In a bowl, mix together vinegar, caster sugar, salt, and radish. Let it stand for 30 minutes, tossing occasionally.
Toast pepitas in a frying pan over medium-high heat for 3 minutes until golden. Sprinkle with brown sugar, season with salt, and cook for 2 minutes until caramelized. Transfer to a lined tray to cool completely before breaking into small pieces.
In a bowl, mix together the seasoning and 2 tablespoons of oil. Add the prawns and coat them with the mixture. Thread the prawns onto skewers, starting from the tail end. Cut the cheeks off the mangoes and remove the seeds.
Preheat a barbecue hotplate over medium-high heat. Grill mango and pineapple, turning occasionally, until charred, about 4 minutes. Transfer to a tray and cover to keep warm. Cook asparagus and prawns, turning occasionally, until asparagus is tender and prawns are cooked through, about 3 to 4 minutes. Transfer to tray. Grill capsicum and onion for 3 minutes on each side or until charred.
Separate radish mixture and save ¼ cup pickling liquid. Mix avocado with lemon juice. Combine the remaining oil with the saved pickling liquid.
Cut the mango into wedges. Arrange the rice mixture on a large platter. Layer with fruit, vegetables, and prawns. Drizzle the avocado mixture over the top, then add the dressing. Sprinkle with pepitas before serving.

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