BBQ Mooloolaba King Prawns with Fire Cue Chilli Sauce - Chef Recipe by Adam Dundas-Taylor

Ingredients

6-10 Mooloolaba King prawns
3 Tbs guacamole (add cumin and jalapeno)
Chives
Extra virgin olive oil
Lime wedge
Salad leaves
30mL vinaigrette
1 avocado
1 lime
1 red onion
2 large handfuls spinach

Fire Cue Chilli Sauce:

8 gaujillo
2 ancho chillies
150mL water
15 cloves garlic – chopped
2 Tbs rosemary – chopped
2 Tbs thyme – chopped
2 Tbs peppercorns – bashed small
2 Tbs sake – flamed
1 Tbs red wine vinegar
3 Tbs agave
2 tsp extra virgin olive oil
1 lime – squeezed
1/2 red onion
1 ripe tomato
1 small chilli
Salt and pepper to taste

Method

Chilli Sauce:

Boil water in a pot and pour over chillies, leaving for an hour. Place chillies and 150mL of chilli water into a blender and blend until smooth. Add all other ingredients and blend.

Smashed Avocado Salad:

Chop avocado into small cubes, finely chop red onion, chilli and tomato, mix all together in a bowl with 1/2 of lime juice. Mix with spinach and place on plates.

Prawns:

Peel prawns and slice 2mm deep along the length of the prawn, with a small knife take out the vein. Wash prawns under salted cold water and pat dry.

Heat the Weber or BBQ until hot. Season prawns with light olive oil and sea salt, cook on both sides for 3-5 minutes until crispy orange. Brush prawns with sauce and cook again until golden. Drizzle with olive oil and sprinkle chives over prawns.

Place prawns on a plate, resting on the guacamole and salad, dressed with vinaigrette and lime wedges.