Ingredients
The following ingredients have 4 Servings
- 1 garlic bulb, cloves peeled
- 5 long red chillies, seeds removed, roughly chopped
- 200ml extra virgin olive oil
- 16 extra large green prawns
- 1 cup flat-leaf parsley leaves, finely chopped
- 1 large bunch (about 500g) kale, leaves separated from stalks
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 2 avocados, flesh scooped
- 1/3 cup (80ml) buttermilk
- Juice of 1/2 lemon
Instruction
- Preheat oven to 180°C. Place the garlic, chilli and oil in a small ovenproof saucepan or frypan and season generously with freshly cracked black pepper. Cover pan with foil and place in oven for 11/2 hours or until garlic is tender and chilli is blackened. Cool completely, then place in a small food processor and whiz until combined.
- Meanwhile, for the avocado puree, place avocado, buttermilk and lemon juice in a food processor and whiz until smooth. Season and set aside.
- Preheat the barbecue to high. Using a sharp knife, butterfly the prawns by cutting lengthways along the belly and through the head until they open out flat. Remove vein and discard. Divide the garlic paste into 2 portions. Combine 1 portion with parsley in a bowl. Toss kale leaves with remaining 1 portion in a separate bowl. Brush flesh side of prawns with parsley mixture and season well. Grill prawns, flesh-side down, for 1-2 minutes until red and charred. Turn and cook for a further 1 minute or until just cooked. Remove prawns from grill and sprinkle with lemon zest and squeeze over the lemon juice. Grill kale for 4-5 minutes until charred and wilted. Season.
- Serve the grilled prawns with the charred kale and avocado puree.
