OH! Magazine - Australian Version February 2016

PETE EVANS’ KING PRAWNS WITH PRESERVED LEMON GUACAMOLE www.peteevans.com.au www.peteevans.com.au PETE EVANS Celebrity chef Pete Evans successfully serves up summer on a plate. Serves: 4 Preparation time: 20 minutes Cooking time: 15 to 17 minutes What you’ll need: 16 raw king prawns 3 tablespoons lemon-infused extra-virgin olive oil, plus extra to serve 1 tablespoon lemon juice 1 teaspoon chopped dill Sea salt and freshly ground black pepper 1 red capsicum, diced 1 handful of coriander leaves 1 handful of dill leaves Guacamole ½ red capsicum 2 avocados, sliced 1 Roma tomato, deseeded and diced 1 small red chilli, deseeded and finely chopped ¼ red onion, finely chopped 1 tablespoon finely chopped preserved lemon 1 tablespoon chopped coriander leaves 2 tablespoons lemon juice 2 tablespoons lemon-infused extra-virgin olive oil 200ml apple cider vinegar Pinch of ground cumin 300ml coconut oil, melted Freshly ground black pepper How to make it: 1. Cook the prawns in salted boiling water for 2–3 minutes, or until pink and firm. Transfer to a bowl of iced water to cool completely. Peel and devein, keeping the tails intact. 2. Combine the olive oil, lemon juice and dill in a bowl and season with salt and pepper. Whisk to combine, then add the prawns and toss until well coated. Cover with plastic wrap and marinate for 5 minutes in the fridge. 3. Preheat the oven to 200°C. 4. To make the guacamole, place the capsicum, skin-side up, on a baking tray. Roast in the oven for 10–15 minutes, or until the skin blisters and blackens. Place the capsicum in a bowl, cover with plastic wrap and set aside to steam for 5 minutes. Peel and discard the skin, then chop the flesh. Combine the avocado, roast capsicum, tomato, chilli, onion, preserved lemon, coriander, lemon juice and olive oil in a bowl and gently mix. Season with salt and pepper to taste. 5. Spoon the guacamole onto a serving platter, top with the marinated prawns, garnish with the capsicum, coriander and dill and serve with a drizzle of extra oil. Recipe from Fast Food for Busy Families, by Pete Evans (Pan Macmillan) ( OH! MAGAZINE ) FEBRUARY 2016 13

OH! Magazine - Australian Version February 2016 | Page 13