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Barbecued prawns with charred kale and avocado

Name: Darren Robertson's barbecued prawns with charred kale and avocado
Cook time: 100 min
Total time: 100 min
Yield: 4
Ingredients: 1 garlic bulb, cloves peeled; 5 long red chillies, seeds removed, roughly chopped; 200ml extra virgin olive oil; 16 extra large green prawns; 1 cup flat-leaf parsley leaves, finely chopped; 1 large bunch (about 500g) kale, leaves separated from stalks; Finely grated zest of 1 lemon; Juice of 1 lemon; 2 avocados, flesh scooped; 1/3 cup (80ml) buttermilk; Juice of 1/2 lemon

1 rating

1h 40m

Barbecued prawns with charred kale and avocado

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Feb 18, 2016

Serve this people-pleasing prawn dish before summer ends, and you'll have everyone smiling from ear to ear.

“I created this dish for the Ballina Prawn Festival, and it ended up winning the people’s choice award for the prawn dish of the day,” says chef Darren Robertson. "I couldn’t make them fast enough!"

1 garlic bulb, cloves peeled
5 long red chillies, seeds removed, roughly chopped
200ml extra virgin olive oil
16 extra large green prawns
1 cup flat-leaf parsley leaves, finely chopped
1 large bunch (about 500g) kale, leaves separated from stalks
Finely grated zest of 1 lemon
Juice of 1 lemon

Avocado puree

2 avocados, flesh scooped
1/3 cup (80ml) buttermilk
Juice of 1/2 lemon

Method

1.

Preheat oven to 180°C. Place the garlic, chilli and oil in a small ovenproof saucepan or frypan and season generously with freshly cracked black pepper. Cover pan with foil and place in oven for 1 1/2 hours or until garlic is tender and chilli is blackened. Cool completely, then place in a small food processor and whiz until combined.
2.

Meanwhile, for the avocado puree, place avocado, buttermilk and lemon juice in a food processor and whiz until smooth. Season and set aside.
3.

Preheat the barbecue to high. Using a sharp knife, butterfly the prawns by cutting lengthways along the belly and through the head until they open out flat. Remove vein and discard. Divide the garlic paste into 2 portions. Combine 1 portion with parsley in a bowl. Toss kale leaves with remaining 1 portion in a separate bowl. Brush flesh side of prawns with parsley mixture and season well. Grill prawns, flesh-side down, for 1-2 minutes until red and charred. Turn and cook for a further 1 minute or until just cooked. Remove prawns from grill and sprinkle with lemon zest and squeeze over the lemon juice. Grill kale for 4-5 minutes until charred and wilted. Season.
4.

Serve the grilled prawns with the charred kale and avocado puree.