Summer Barbecue Prawn Platter
Summer Barbecue Prawn Platter
Ingredients
Base
- 2 cups black rice
- 1/4 cup sunflower kernels
Radish Pickle
- 1/4 cup apple cider vinegar
- 2 tsp caster sugar
- 1 tsp sea salt flakes
- 1 bunch radishes, trimmed, quartered
Pepitas
- 1/3 cup pepitas
- 2 tbsp brown sugar
Prawns & Marinade
- 1 tbsp harissa seasoning
- 1/4 cup extra virgin olive oil
- 32 large green king prawns, peeled, deveined (tails intact)
Grilled Fruit & Vegetables
- 2 mangoes
- 1 small pineapple, peeled, cored, cut into long wedges
- 2 bunches asparagus, trimmed
- 1 large red capsicum, cut into thick strips
- 1 large red onion, cut into thick wedges
Finishing Touches
- 1 avocado, cut into 1cm pieces
- 2 tbsp lemon juice
Instructions
- 1
Cook rice following packet directions. Season. Stir in sunflower kernels.
- 2
Combine vinegar, caster sugar, salt and radish in a bowl. Stand for 30 minutes, tossing occasionally.
30 min - 3
Meanwhile, cook pepitas, in a frying pan over medium-high heat, tossing, for 3 minutes or until toasted. Sprinkle with brown sugar. Season with salt. Cook, stirring, for 2 minutes or until caramelised. Transfer to a baking paper-lined tray. Cool completely. Break into small pieces.
5 min - 4
Combine seasoning and 2 tablespoons oil in a bowl. Add prawns. Toss to coat. Starting from tail end, thread prawns onto skewers. Cut cheeks from mangoes. Discard seeds.
- 5
Preheat a barbecue hotplate and grill on medium-high heat. Cook mango and pineapple, turning, for 4 minutes or until charred. Transfer to a tray. Cover to keep warm. Cook asparagus and prawns, turning occasionally, for 3 to 4 minutes or until asparagus is just tender and prawns are just cooked. Transfer to tray. Cook capsicum and onion for 3 minutes each side or until charred.
7 min - 6
Drain radish mixture, reserving ¼ cup pickling liquid. Toss avocado with lemon juice. Stir remaining oil into pickling liquid.
- 7
Cut mango into wedges. Place rice mixture on a large platter. Top with fruit, vegetables and prawns. Spoon over avocado mixture. Drizzle with dressing. Sprinkle with pepitas. Serve.