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Sticky prawn salad

It looks like barbecue season is nearly coming to an end so why not throw some prawns on the 'barbie' for a perfect last feast! This sticky prawn salad is quick and easy for a weekend entertaining with friends or family. 

Recipe thanks to Jamie Oliver

Ingredients

  • 4 cloves of garlic - peeled and finely sliced
  • 4 spring onions - sliced
  • 1 fresh green chilli - deseeded and sliced
  • 1 cup fresh basil leaves - stalks chopped off
  • 12 large raw Aussie banana prawns - unpeeled but legs taken off
  • 1 lemon
  • olive oil
  • 75 ml sweet chilli sauce
  • 2 large ripe tomatoes
  • 1 handful of ripe mixed-colour cherry tomatoes
  • 1 red salad onion
  • 2 ripe avocados
  • balsamic vinegar
  • 1 lime
  • extra virgin olive oil

 

Method

1. Light the barbecue and prepare a hot side and a cooler side.

2. When you’re ready to cook, place a heatproof pan over a high heat. Add a splash of oil, the garlic and spring onions and cook for a few seconds until sizzling and smelling great, then add the chilli and the basil stalks. After a minute or so, add the chilli sauce and a splash of water, then cook for 5 to 10 minutes, or until thickened and reduced, stirring regularly. Place on the cool side of the grill until needed.

3. Slice the large tomatoes into random chunks and halve and quarter the cherry tomatoes, then place in a bowl. Drizzle with the balsamic and toss to coat. Thinly slice the red onion and combine with the cherry tomatoes. Halve and destone the avocados, slice the flesh and place in a bowl, then squeeze over the lime juice and toss together.

4. Drizzle the prawns with oil and place on the hot side of the barbecue along with the lemon, cut-side down. Grill for around 4 minutes on each side, or until crisp on the outside and cooked through – the exact timing will depend on how hot your barbecue is.

5. Arrange the tomatoes and avocado on a nice serving platter top. Drizzle with a little extra virgin olive oil. 

6. Once cooked, transfer the prawns to the pan of glaze using tongs, then squeeze in the grilled lemon (making sure to avoid adding the pips). Toss a couple of times to coat, then carefully add to the top of the salad, drizzling the excess sauce in and around the platter. Tear over the basil leaves, then serve with some garlic bread or foccacia

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