BBQ Prawn Rolls with Charred Corn Avocado Smash
2 corn cobs, husks removed
Olive oil for drizzling
24 large green Australian prawns, peeled
5 limes, halved
3 avocados, halved
½ small Spanish onion, diced
1 garlic clove, crushed
1 small red chilli, finely chopped
½ cup coarsely chopped coriander
small fluffy white rolls to serve
hot sauce to serve
Preheat a barbecue to high. Drizzle corn with a little oil and grill for 10-15 minutes, turning occasionally, until tender and slightly blackened. At the same time, barbecue lime halves for 4-5 minutes, cut-side down, until slightly blackened.
Drizzle prawns with a little oil and squeeze over the juice of a barbecued lime half.
Scoop avocado into a bowl, add onion, garlic, chilli and a little oil, season to taste and coarsely crush. Squeeze in juice of barbecued lime to taste, stir in coriander and set aside. Barbecue the prawns, turning once, until they’re just cooked through (3-4 minutes). Meanwhile, cut corn kernels from cobs.
Remove prawns from barbecue and tuck hem into fluffy rolls with corn, smashed avocado and mayonnaise. Serve with barbecued lime halves and hot sauce as an option.
Prep Time: 20 mins
Cook Time: 20 mins