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Play Video
Wild chargrilled Skull Island Tiger Prawns with chilli and garlic oil, avocado mousse and charred greens
Prep time
10 mins
Cooking Time
2 mins
Serves
4
Recipe By
Andy Allen
12 MSC certified Skull Island tiger prawns
1 clove garlic
1 chilli
Olive oil
1 avocado
1 lemon
50ml buttermilk
Sea salt
1 bunch shallots (spring onions)
1 bunch bok choy (or other Asian greens like Chinese broccoli)
Parsley
When shopping, look for the MSC blue fish tick
on your seafood to know it's sustainable.
Start by preparing the chili and garlic oil: finely slice the chili and garlic, submerge it in a good glug of olive oil, and put it on the stove over a really low heat for a few minutes.
Next, butterfly the prawns and remove the intestinal tract, then paint the chili and garlic oil over the flesh of the prawns.
Place the prawns on the barbecue, flesh side down, for about a minute and a half, until they get some really good colour.
For the avocado mousse, combine the flesh of one avocado with the juice of one lemon, 50ml buttermilk, and some sea salt, and blend that together until it’s nice and smooth.
For the charred greens, split the bok choy down the middle, season it and the green shallots, add some olive oil, and place them straight onto a piping hot grill until they’re nice and charred, then take it off the grill.
Stack the prawns on a plate with the charred greens, garnish with parsley, and serve with a dollop of avocado mousse. Enjoy!
Courtesy of
Andy Allen
for
Sustainable Seafood Week Australia.
View the recipe video.
MSC Australia Sustainable Seafood Celebrity Chef Challenge
MSC Australia Sustainable Seafood Celebrity Chef Challenge
https://www.msc.org/images/default-source/msc-english/video-placeholder-images/912x513/chef-challenge.jpg?sfvrsn=2f49171f_0
https://www.youtube.com/watch?v=KfoTV_H6g2w
https://www.youtube.com/embed/KfoTV_H6g2w?autoplay=0&modestbranding=1&rel=0&enablejsapi=1
2022-05-11T08:30:34.6330000Z
MSC
Sustainable seafood recipes
Wild chargrilled Skull Island Tiger Prawns with chilli and garlic oil, avocado mousse and charred greens
Ingredients
Method
12 MSC certified Skull Island tiger prawns
1 clove garlic
1 chilli
Olive oil
1 avocado
1 lemon
50ml buttermilk
Sea salt
1 bunch shallots (spring onions)
1 bunch bok choy (or other Asian greens like Chinese broccoli)
Parsley
When shopping, look for the MSC blue fish tick
on your seafood to know it's sustainable.
Start by preparing the chili and garlic oil: finely slice the chili and garlic, submerge it in a good glug of olive oil, and put it on the stove over a really low heat for a few minutes.
Next, butterfly the prawns and remove the intestinal tract, then paint the chili and garlic oil over the flesh of the prawns.
Place the prawns on the barbecue, flesh side down, for about a minute and a half, until they get some really good colour.
For the avocado mousse, combine the flesh of one avocado with the juice of one lemon, 50ml buttermilk, and some sea salt, and blend that together until it’s nice and smooth.
For the charred greens, split the bok choy down the middle, season it and the green shallots, add some olive oil, and place them straight onto a piping hot grill until they’re nice and charred, then take it off the grill.
Stack the prawns on a plate with the charred greens, garnish with parsley, and serve with a dollop of avocado mousse. Enjoy!
Courtesy of
Andy Allen
for
Sustainable Seafood Week Australia.
View the recipe video.
Watch Video
MSC Australia Sustainable Seafood Celebrity Chef Challenge
3:26
Image Credits
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