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Prawns, Avocado and Pink Grapefruit

  • Serves 4

  • Preparation time: 90

  • Cooking time: 20

Ingredients

400g green prawns, shelled (heads and tails reserved for prawn oil)
1 pink grapefruit, segmented
½ small Lebanese cucumber, seeded, cut into 5mm dice
2 large avocados
lemon juice, for brushing
Micro herbs, to garnish

LIME & DILL CREAM

150g crème fraiche
2 tbs finely chopped dill
1 tbs lime juice
2 tsp finely grated lime zest

PRAWN OIL

125ml olive oil
100g prawn heads and tails (from above)
1 tsp tomato paste

PRAWN POACHING LIQUID

250ml white wine
500ml water
6 black peppercorns
2 bay leaves
1 lemon, halved
1 tbs salt

Method

1. To make lime and dill cream, whisk all ingredients in a bowl to combine. Season.
2. To make prawn oil, heat oil in a saucepan over medium heat. Cook prawn heads and tails, lightly pounding with a wooden spoon or rolling pin, until crisp. Stir in tomato paste. Cook, stirring, for 2 minutes. Simmer over lowest heat until flavour and colour have intensified. Season. Cool completely. Strain and discard solids.
3. To make poaching liquid, bring all ingredients to a boil in a large saucepan. Simmer for 10 minutes. Add prawns and simmer, covered, for about 2 minutes or until almost cooked.
4. Drain prawns and set aside for 10 minutes to gently finish cooking from residual heat.
5. Peel and devein cooled prawns. Cut into 1cm pieces and place in a bowl.
6. Coarsely chop half the grapefruit segments and add to prawns with cucumber and enough lime and dill cream to lightly coat. Season.
7. Halve one avocado, remove stone and peel.
8. Thinly cut half the avocado into slices, brushing with lemon juice as you go, to prevent browning.
9. Arrange slices, overlapping in a row, on a large rectangle of baking paper.
10. Spoon a quarter of the filling along centre of row. Using the baking paper as a guide, gently roll avocado to enclose filling. Twist ends of baking paper to secure and refrigerate for about 10 minutes until firm. Repeat with remaining avocado and filling.
11. Remove paper from avocado rolls and trim ends.
12. Place avocado rolls on serving plates. Season. Add a spoonful of lime and dill cream and dot with prawn oil. Garnish with micro herbs and remaining grapefruit segments.

Notes

The slices of avocado will need to be fairly uniform in size to make the roll/roulade, so you may find you only use the pieces which span the length of the fruit.

To make it easier to dot the prawn oil, use a small eye dropper.

This dish would be delicious served with some warm home made bread.