If you believe Christmas Day is incomplete without seafood then this Prawn Salad recipe is for you.
In our family, prawns are a must-have feature every Christmas. Usually we serve them fresh with wedges of lemon but sometimes we deviate from tradition and try something a bit different… and this salad hit the spot!
The flavours in the glaze were so fresh and we could imagine replacing prawns with any other seafood [in fact, Bel thought it could taste great with chicken too!].
We loved this Asian take on an Aussie classic and were rapt with how gorgeous the salad looked laid out on a big platter. Serious wow factor!
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- 4 cloves of garlic
- 4 spring onions
- 1 fresh green chilli
- 1/2 a bunch of fresh basil
- 12 large unpeeled raw Aussie banana prawns
- 1 lemon
- olive oil
- 75ml sweet chilli sauce
- 8 thin slices of focaccia bread
- 2 large ripe tomatoes
- 1 handful of ripe mixed-colour cherry tomatoes
- 2 ripe avocados
- balsamic vinegar
- 1 lime
- extra virgin olive oil
1. Light the barbecue and prepare a hot side and a cool side. Meanwhile, prep all the ingredients so you’re ready to go: peel and finely slice 3 of the garlic cloves and slice the spring onions diagonally into 1cm pieces. Halve, deseed and chop the chilli, then pick the basil leaves and finely chop the stalks. Pull off and discard the little legs from the underside of the prawns. Halve the lemon.
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 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.
[FULL DISCLOSURE – we did this on our gas cook top inside as we weren’t confident using the BBQ for this part!]
3. Toast the focaccia slices on both sides until crisp and golden. Halve the remaining garlic clove and rub all over the toasted focaccia, then keep warm until needed. Slice the tomatoes into random chunks, and halve and quarter the cherry tomatoes, then place in a bowl. Drizzle with the balsamic and toss to coat. Halve and destone the avocados, slice the flesh and place in a bowl, then squeeze over the lime juice and toss together.
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, so use your instincts and keep a close eye.
4. Place the garlicky focaccia onto a nice serving platter. Arrange the tomatoes and avocado on top. Drizzle everything with a little extra virgin olive oil. 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.