Name: Barbecued prawn and corn rolls with smashed avocado
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 - 8
Ingredients: 2 corn cobs, husk and silk removed; For drizzling: olive oil; 24 large uncooked prawns, peeled and cleaned; 5 limes, halved; 3 avocados, halved; ½ small Spanish onion, diced; 1 garlic clove, crushed; 1 small red chilli, finely chopped; ½ cup coarsely chopped coriander; To serve: small fluffy white rolls and mayonnaise; Spiced salt; 1 tsp each coriander seeds, cumin seeds and dried chilli flakes; Finely grated rind of a lime

Barbecued prawn and corn rolls with smashed avocado

Australian Gourmet Traveller recipe for barbecued prawn and corn rolls with smashed avocado.

Serves 6 - 8

Prep

30M

Cook

30M

Total

Keeping it a bit loose is what this one is all about. Make the spiced salt ahead to take with you and prepare the rest on the spot. Get someone to smash the avocado while the corn gets a good blackening on the barbie, then stuff it all into soft, fluffy rolls with the prawns and a good squeeze of lime and you’ve got it made. Threading the prawns onto skewers makes them much less fiddly to handle on the barbecue.

Ingredients

2 corn cobs, husk and silk removed

For drizzling: olive oil

24 large uncooked prawns, peeled and cleaned

5 limes, halved

3 avocados, halved

½ small Spanish onion, diced

1 garlic clove, crushed

1 small red chilli, finely chopped

½ cup coarsely chopped coriander

To serve: small fluffy white rolls and mayonnaise

Spiced salt

1 tsp each coriander seeds, cumin seeds and dried chilli flakes

Finely grated rind of a lime

Method

Main

1.For spiced salt, dry-roast spices until fragrant (1 minute), then pound with a mortar and pestle until finely ground. Combine in a small container with rind and 1 tbsp sea salt flakes, seal and shake to combine.

2.Preheat a barbecue to high. Drizzle corn with a little oil and grill, turning occasionally, until tender and slightly blackened (15-20 minutes). At the same time, barbecue lime halves, cut-side down, until slightly blackened (4-5 minutes). Set corn and lime halves to cool.

3.Meanwhile, thread prawns onto metal skewers or soaked bamboo skewers, drizzle with a little oil and squeeze over the juice of a barbecued lime half. Season to taste with a little spiced salt and set aside for flavours to combine (10 minutes).

4.Scoop avocado into a bowl, add onion, garlic, chilli and a little oil, season to taste and coarsely crush. Squeeze in juice of barbecued lime to taste, stir in coriander and set aside.

5.Barbecue the prawns, turning once, until they’re just cooked through (3-4 minutes). Meanwhile, cut corn kernels from cobs.

6.Remove prawns from skewers and stuff them into fluffy rolls with corn, smashed avocado and mayonnaise and serve with barbecued lime halves and extra spiced salt to taste.