Grilled Prawn Lettuce Cups

Beef and lamb are the usual stars at most Aussie barbecues but this island continent has access to the freshest produce from the sea meaning there’s always going to be room ‘to put a shrimp on the barbie’
Grilled Prawn Lettuce Cups
ITP Images
Grilled Prawn Lettuce Cups
October 31, 2019
Preparation Time 15 minutes
Cooking Time 10 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

16 prawns, deveined
16 bamboo skewers, soaked in water for at least 15 minutes
Olive oil, for drizzling
spinneysFOOD Salt, to season
spinneysFOOD Whole Black Pepper, freshly ground, to season

For the sweet chilli dressing

1 long red chilli, seeds removed, chopped
125ml rice vinegar
80g spinneysFOOD Extra Fine Caster Sugar
1 garlic clove, roughly chopped
50g mayonnaise
1 tsp Tabasco sauce
1 tbsp tomato sauce
Finely grated zest and juice of 1 lime

To serve

4 baby gem lettuce heads, leaves separated
1 avocado, peeled and sliced
Crispy fried onions
spinneysFOOD Fresh Coriander
spinneysFOOD Fresh Mint

METHOD

  • 1

    Thread the prawns onto the skewers and brush with olive oil. Season well.

  • 2

    To make the sweet chilli dressing, place the chilli, vinegar, sugar and garlic in a saucepan and bring to a boil. Remove from the heat and allow to cool.

  • 3

    Stir in the rest of the ingredients.

  • 4

    Prepare a fire of medium-hot coals and grill the skewers for 3-4 minutes on each side.

  • 5

    Serve the prawn skewers with the gem lettuce, sliced avocado, crispy onions, coriander and mint leaves.

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