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How to make Barbecue salt and pepper prawns with avocado and snow pea sprouts

Yield = 4
Prep time: 0:25
Cook time: 0:05
Total time: 0:30

Ingredients

  • 2 tablespoons lime juice
  • 2 tablespoons palm sugar or caster sugar
  • 1 tablespoon fish sauce
  • 1 French shallot, finely chopped
  • 2 small garlic cloves, finely chopped
  • 2 (about 200g) carrots, peeled, cut into matchsticks
  • 1 Lebanese cucumber, halved, sliced diagonally
  • 6 radishes, thinly sliced
  • 2 teaspoons freshly ground Sichuan peppercorns or black peppercorns
  • 3 teaspoons sea salt flakes
  • 20 large prawns, peeled, deveined, tails intact
  • Canola oil, to brush
  • 100g snow pea sprouts, trimmed, or watercress, thick stems trimmed
  • 1 large avocado, sliced
  • 55g (1/3 cup) roasted salted peanuts, chopped

Method

  • Step 1 Preheat a barbecue grill on medium-high. Whisk the lime juice, sugar, fish sauce, shallot and garlic in a small bowl. Combine the carrot, cucumber and radish with 2 tablespoons dressing in a large bowl. Set aside.
  • Step 2 Combine the pepper and salt in a small bowl. Brush the prawns with oil to coat. Season well with salt and pepper mixture. Barbecue for 1 minute 30 seconds each side or until charred and cooked through.
  • Step 3 Divide the snow pea sprouts or watercress among serving plates. Top with the carrot mixture, prawns and avocado. Drizzle with the remaining dressing and sprinkle with the chopped peanut.