Grilled Chilli Prawns with Avocado Mousse

Cook Time 1 hour and 30 minutes

Servings 4



1 bulb garlic, peeled
5 long red chilies, deseeded and roughly chopped
200ml extra virgin olive oil
2 tbsp vegetable oil
12 large green prawns, shell and heads on, butterflied and cleaned
Zest of 2 lemons
Juice of 1 lemon
Salt and pepper

Avocado Mousse
2 avocados, flesh scooped out
75ml buttermilk
Juice of 1 lemon
1 tsp extra virgin olive oil
½ tsp glucose syrup

Asian Greens
1 small bunch choy sum
1 small bunch purple kale
½ bunch spring onions


Preheat the oven to 100°C fan forced. Place the garlic, chili and olive oil, along with plenty of cracked pepper and a pinch of salt into a small ovenproof saucepan. Cover the saucepan with foil and put it in the oven for 1.5 hrs. Pour the contents of the saucepan into a food processor and blitz until a chilli and garlic paste forms.

Brush the flesh side of the butterfly prawns with the garlic and chili mix and season well.

For the avocado puree:
Place all ingredients in the food processor and mix on high until a velvety smooth puree forms. Season to taste and set aside.

Grill the butterfly prawns flesh side down on a hot grill pan for a couple of minutes, and then flip them over. This process will only take a few minutes so be careful not to overcook the prawns. At the same time, add the greens to the grill pan, making sure they have been seasoned and oiled well. Once cooked, take the prawns off the pan and sprinkle with the remaining lemon juice and zest.

Take the greens off the grill and roughly chop. Give your plate a generous helping of the avocado mousse and scatter the prawns and greens over the top. Serve immediately.


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