( OH YUM )
PETE EVANS ’ KING PRAWN PRESERVED LEMON G
Celebrity chef Pete Evans shares a beautiful dish that your family and friends will love .
Prawns and avocado are a divine combination and it is incredibly easy to create delicious variations of this simple recipe . Start by sourcing the freshest , plumpest prawns you can get your hands on , find some gorgeous ripe avocados and then all you need to do is add your favourite dressing , marinade , sauce or mayonnaise . Finish with some herbs and maybe some nuts and seeds and you have a pretty fabulous dish . In this version , I ’ ve added preserved lemon for a unique twist on guacamole that will have your guests or family thinking you spent hours in the kitchen .
What you ’ ll need :
16 raw king prawns 3 tablespoons lemon-infused extra virgin olive oil , plus extra to serve 1 tablespoon lemon juice 1 teaspoon chopped dill
Sea salt Freshly ground black pepper
1 red capsicum , diced 1 handful of coriander leaves
1 handful of dill leaves
Guacamole ½ red capsicum
2 avocados , sliced 1 tomato , deseeded and diced
1 small red chilli , deseeded and finely chopped ¼ red onion , finely chopped 1 tablespoon finely chopped Preserved lemon ( optional )
1 tablespoon chopped coriander leaves 2 tablespoons lemon juice
2 tablespoons lemon-infused Extra virgin olive oil
How to make it :
1 . Cook the prawns in salted boiling water for two to three minutes , or until pink and firm . Transfer to a bowl of iced water to cool completely . Peel and de-vein , keeping the tails intact .
2 . Combine the olive oil , lemon juice and dill in a bowl and season with salt and pepper . Whisk to combine , then add the prawns and toss until well coated . Cover with plastic wrap and marinate for five minutes in the fridge . 3 . Preheat the oven to 200 ° C . 4 . To make the guacamole , place the capsicum , skin-side up , on a baking tray . Roast in the oven for 10 to 15 minutes , or until the skin blisters and blackens . Place the capsicum in a bowl , cover with plastic wrap and set aside to steam for 5 minutes . Peel and discard the skin , then chop the flesh . Combine the avocado , roast capsicum , tomato , chilli , onion , preserved lemon , coriander , lemon juice and olive oil in a bowl and gently mix . Season with salt and pepper to taste .
5 . Spoon the guacamole onto a serving platter , top with the marinated prawns , garnish with the capsicum , coriander and dill and serve with a drizzle of extra oil . This recipe comes from Family Food , ($ 39.99 , Pan McMillan Australia )
16 OH ! MAGAZINE ( MARCH 2017 )