by Jamison Godfrey •
If you are lucky enough to live close to a port where fresh Australian prawns are delivered, then this is a great summer way to prepare them.
Unfortunately for us in Tassie they aren’t available very often. However, I have a great source of fresh Queensland farmed tiger prawns from my fishmonger that we use at the restaurant most of the year. Try them like this next time they’re on the menu at home.
Ingredients (serves 2)
12 green prawns peeled and cleaned tail left on
For the Marinade
50ml olive oil
Fresh cracked pepper
Pinch of sea salt
½ teaspoon coriander ground
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon ground chilli
1 garlic clove chopped
For the salsa
2 stems coriander leaves chopped
1 ripe roma tomato seeded and chopped
¼ red onion chopped
6 slices of pickled jalapenos chopped
¼ yellow capsicum chopped
1 lime juiced
100ml olive oil
Season to taste
Also needed
1 avocado and 1 flour tortilla 10”
Method
Firstly peel and remove the food tube from the prawns, removing the head but leaving the tail on.
In a mixing bowl add the marinade ingredients, add the prawns and mix well, then place in the fridge while preparing the salsa.
Salsa
To make the salsa, finely chop the tomato, onion, capsicum, coriander and jalapeno. Add the limejuice, olive oil and season with salt and pepper, mix well and stand at room temperature to infuse.
Preheat your oven to 180°C, then with an 8cm biscuit cutter, cut four pieces of tortilla and bake for 10 minutes or until crunchy (without too much colour), remove and cool.
Cut avocado in half, remove pip, peel and cut into medium dice. With the biscuit cutter, place in the middle of the serving plate and put half the diced avocado inside and gently push down with a spoon. Remove cutter and repeat for the other plate.
Prawns
Fire up the grill to 180°C and grill prawns gently. Once cooked through, about eight minutes, depending on the size of your prawns, remove from the heat and lock three pairs together in the yin/yang fashion.
Place the first two on top of the avocado base, then a tortilla crisp, then two more prawns and another crisp with the last two prawns on top. Place salsa around the base of the avocado with some extra coriander on top and tuck in!
This recipe is from award winning chef Jamison Godfrey of the Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart we highly recommend visiting the Drunken Admiral and sampling their delicious menu of seasonal, local produce for yourself.
More info: www.drunkenadmiral.com.au
