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.
- 2 corn cobs, husk and silk removed
- 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
- 1 tsp each coriander seeds, cumin seeds and dried chilli flakes
- 1For 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.
- 2Preheat 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.
- 3Meanwhile, 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).
- 4Scoop 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.
- 5Barbecue the prawns, turning once, until they’re just cooked through (3-4 minutes). Meanwhile, cut corn kernels from cobs.
- 6Remove 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.
Drink Suggestion: Crisp young riesling Drink suggestion by Max Allen