Serve up summer with this easy prawn platter

Name a more Aussie dish than this

Serve up summer with this easy prawn platter

New signature dish incoming: chuck some shrimp on the barbie, along with mango and veg, and you’ll be comin’ in hot for Chrissy.

Summer Barbecue Prawn Platter

Serves: 8

Prep: 10 minutes

Cook: 30 minutes

Ingredients:

• 2 cups black rice
• ¼ cup sunflower kernels
• ¼ cup apple cider vinegar
• 2 tsp caster sugar
• 1 tsp sea salt flakes
• 1 bunch radishes, trimmed, quartered
• ⅓ cup pepitas
• 2 tbsp brown sugar
• 1 tbsp harissa seasoning
• ¼ cup extra virgin olive oil
• 32 large green king prawns, peeled, and deveined (tails intact)
• 2 mangoes
• 1 small pineapple, peeled, cored, cut into long wedges
• 2 bunches asparagus, trimmed
• 1 large red onion, cut into thick wedges
• 1 large red capsicum, cut into thick strips
• 1 avocado, cut into 1cm pieces
• 2 tbsp lemon juice

Serve up summer with this easy prawn platter

Method:

1. Cook the rice following packet directions. Season to taste, then stir in the sunflower kernels. 
2. Combine the vinegar, caster sugar, salt and radish in a bowl. Stand for 30 minutes, tossing occasionally. 
3. Meanwhile, cook pepitas in a frying pan over medium-high heat, tossing, for 3 minutes or until toasted. Sprinkle with brown sugar, season with salt and cook, stirring, for 2 minutes or until caramelised. Transfer to a baking paper-lined tray and cool completely, then break into small pieces. 
4. Combine seasoning and 2 tablespoons of oil in a bowl. Add prawns and toss to coat. Starting from the tail end, thread prawns onto skewers. Cut cheeks from the mangoes and discard the seeds. 
5. Preheat a barbecue hotplate or grill on medium-high heat. Cook mango and pineapple, turning, for 4 minutes or until charred. Transfer to a tray and cover to keep warm. Cook asparagus and prawns, turning occasionally, for 3 to 4 minutes or until asparagus is just tender and prawns are just cooked. Transfer to a tray. Cook onion and capsicum for 3 minutes each side or until charred. 
6. Drain the radish mixture, reserving ¼ cup of the pickling liquid. Toss the avocado with lemon juice. Stir the remaining oil into the pickling liquid. 
7. Cut mango into wedges. Place rice mixture on a large platter, top with fruit, vegetables and prawns. Spoon over avocado mixture, drizzle with dressing, sprinkle with pepitas and serve.

Originally published as Serve up summer with this easy prawn platter