Chargrilled Skull Island Tiger Prawns, courtesy of chef Andy Allen

Chef Andy Allen (MasterChef winner, Three Blue Ducks co-owner & head chef) shows us how to make chargrilled prawns with chili and garlic oil, avocado mousse and charred greens, using MSC certified Skull Island Tiger Prawns from Austral Fisheries.

INGREDIENTS
12 Skull Island Tiger Prawns
1 clove garlic
1 chilli
Olive oil
1 avocado
1 lemon
50ml buttermilk
Sea salt
1 bunch green shallots
1 bunch bok choy
Continental parsley

Serves 4
Cooking time 10 mins

• Start by preparing the chili and garlic oil: finely slice the chili and garlic, submerge it in a good glug of olive oil, and put it on the stove over a really low heat for a few minutes.
• Next, butterfly the prawns and remove the intestinal tract, then paint the chili and garlic oil over the flesh of the prawns.
• Place the prawns on the barbecue, flesh side down, for about a minute and a half, until they get some really good colour.
• For the avo mousse, combine the flesh of one avocado with the juice of one lemon, 50ml buttermilk, and some sea salt, and blend that together until it’s nice and smooth.
• For the charred greens, split the bok choy down the middle, season it and the green shallots, add some olive oil, and place them straight onto a piping hot grill until they’re nice and charred, then take it off the grill.
• Stack the prawns on a plate with the charred greens, garnish with parsley, and serve with a dollop of avo mousse. Enjoy!

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