My love for anything prawn is real and true. No matter how it is prepared and cooked it is sure to make me smile. My Grilled Chilli Soy Prawns + Avocado Citrus Salad are definitely ear-to-ear smile worthy. Imagine big, juicy prawns in their shells char-grilled with fragrant garlic, soy and chillies. Paired with a fresh and zesty salad of sweet orange segments, chunks of avocado and a Vietnamese-inspired dressing it is vibrant, spicy and sweet all on one plate.
2 x large green prawns – shell on
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp tamari – or light soy sauce
½ tsp sesame oil
1 tbsp palm sugar
1 bird’s eye chilli, finely chopped
1 clove garlic, roughly chopped
½ avocado, diced into small chunks
1 small orange, segmented
1 cup mixed Asian salad leaves
½ cup fresh coriander, leaves picked
1 spring onion
1 tbsp fish sauce
1 tbsp rice wine vinegar
½ tbsp palm sugar
½ garlic clove
½ bird’s eye chilli, thinly sliced
½ tbsp lime juice
In a bowl, combine the oyster sauce, fish sauce, tamari, sesame oil, palm sugar, garlic and chilli. Stir to dissolve the sugar. Add the prawns and toss to coat in the marinade. Set aside to marinate for approx. 20 minutes.
For the dressing, combine about 3 tbsp of water, the fish sauce, sugar and rice vinegar in a small saucepan and pop over medium heat. Stir well and let cook until just before boiling point. When boiling point is reached, remove pan from the heat and set aside to cool. When cool, stir in the chilli, garlic and lime juice.
In another bowl gently combine the avocado, orange segments, coriander, mixed salad leaves and dressing. Set aside.
Heat a barbeque or char-grill pan to medium-high heat. Place the prawns on the grill and cook for 3-4 minutes on each side, basting the prawns with the residual marinade every so often.
Serve prawns with a sprinkling of chopping spring onion and avocado and citrus salad.
Small entrée for one