Recipe: Barbecue salt and pepper prawns with avocado and snow pea sprouts
How to Make:
- Preheat a barbecue grill on medium-high. Whisk the lime juice, sugar, fish sauce, shallot and garlic in a small bowl. Combine the carrot, cucumber and radish with 2 tablespoons dressing in a large bowl. Set aside.
- Combine the pepper and salt in a small bowl. Brush the prawns with oil to coat. Season well with salt and pepper mixture. Barbecue for 1 minute 30 seconds each side or until charred and cooked through.
- Divide the snow pea sprouts or watercress among serving plates. Top with the carrot mixture, prawns and avocado. Drizzle with the remaining dressing and sprinkle with the chopped peanut.
Time for preparing:
5 min.
Servings:
4
Ingredients:
- 2 tablespoons lime juice
- 2 tablespoons palm sugar or caster sugar
- 1 tablespoon fish sauce
- 1 French shallot, finely chopped
- 2 small garlic cloves, finely chopped
- 2 (about 200g) carrots, peeled, cut into matchsticks
- 1 Lebanese cucumber, halved, sliced diagonally
- 6 radishes, thinly sliced
- 2 teaspoons freshly ground Sichuan peppercorns or black peppercorns
- 3 teaspoons sea salt flakes
- 20 large prawns, peeled, deveined, tails intact
- Canola oil, to brush
- 100g snow pea sprouts, trimmed, or watercress, thick stems trimmed
- 1 large avocado, sliced
- 55g (1/3 cup) roasted salted peanuts, chopped
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