Image from www.closetcooking.com
- ½ kilo Australian Green Banana Prawns, peeled and deveined leaving the head and tail intact
- Juice of 1 lemon
- Juice of 1 lime
- Good dash of Lemon Myrtle Olive Oil to taste
- Murray River salt flakes
- 1 red chilli (hot), sliced
- 1 clove garlic, sliced
- Dash of sweet chilli sauce
- Fish Sauce, to taste
1. Stir all ingredients together and add the prepared green prawns. Let it rest for 30 minutes.
2. Preheat griddle and cook prawns on high heat – be careful not to overcook and to keep the prawns intact.
- 1 orange, segmented to avoid pith
- ½ lime, segmented in the same manner
- ½ lemon, segmented in same manner
- ½ red chilli, thinly sliced
- Salt to taste
- Fresh mint, thinly sliced
Toss together and set aside in small bowl.
Mint Salsa Verde
- 5 sprigs of fresh mint
- Lemon myrtle olive oil (one glug)
- Lemon juice to taste
- ½ clove garlic
Blitz together with barmix. Taste and adjust seasoning if necessary.
- 2 ripe avocados
- Splash of lemon myrtle olive oil
- ½ clove garlic
- Lemon & lime juice to taste
- 2 tbsp pure cream
1. Puree avocado with garlic and oil. Add seasoning and juice, taste and adjust if necessary.
2. Fold in the cream to finish.
Toastettes or Bread like German vollkorn
Cut bread into rounds with a cookie cutter. Coat each piece in olive oil and put on hot barbeque. Cut in half before serving.To assemble:
1. Assemble dish using shot glasses. Fill ¾ of each glass with avocado mousse.
2. Top with a spoonful of mint salsa verde and curve a full, cooked prawn into each glass.
3. Top with several segments of citrus salad and garnish with a small sprig of mint. Position a toastette behind the prawn head.