Celebrity chef Pete Evans serves up Summer on a plate!
Preparation time: 20 minutes
Cooking time: 15 to 17 minutes
What you’ll need:
-16 raw king prawns
-3 tablespoons lemon-infused extra-virgin olive oil, plus extra to serve
-1 tablespoon lemon juice
-1 teaspoon chopped dill
-Sea salt and freshly ground black pepper
-1 red capsicum, diced
-1 handful of coriander leaves
-1 handful of dill leaves
-1/2 red capsicum
-2 avocados, sliced
-1 Roma tomato, deseeded and diced
-1 small red chilli, deseeded and finely chopped
-1/4 red onion, finely chopped
-1 tablespoon finely chopped preserved lemon
-1 tablespoon chopped coriander leaves
-2 tablespoons lemon juice
-2 tablespoons lemon-infused
-Extra-virgin olive oil
-200ml apple cider vinegar
-Pinch of ground cumin
-300ml coconut oil, melted
-Freshly ground black pepper
How to make it:
1. Cook the prawns in salted boiling water for 2–3 minutes, or until pink and firm. Transfer to a bowl of iced water to cool completely. Peel and devein, keeping the tails intact.
2. Combine the olive oil, lemon juice and dill in a bowl and season with salt and pepper. Whisk to combine, then add the prawns and toss until well coated. Cover with plastic wrap and marinate for 5 minutes in the fridge.
3. Preheat the oven to 200 degrees celcius.
4. To make the guacamole, place the capsicum, skin-side up, on a baking tray. Roast in the oven for 10–15 minutes, or until the skin blisters and blackens. Place the capsicum in a bowl, cover with plastic wrap and set aside to steam for 5 minutes. Peel and discard the skin, then chop the flesh. Combine the avocado, roast capsicum, tomato, chilli, onion, preserved lemon, coriander, lemon juice and olive oil in a bowl and gently mix. Season with salt and pepper to taste.
5. Spoon the guacamole onto a serving platter, top with the marinated prawns, garnish with the capsicum, coriander and dill and serve with a drizzle of extra oil.