There was supposed to be ciabatta crisps for this recipe, but it’s so difficult to find the roll. Well, I couldn’t find it at all to be exact. I was going to use whole wheat bread, but then just when I was about to start cooking, I discovered we ran out of bread completely! So I didn’t have any bread to go with it.
It’s quite difficult to find ingredients here in Indonesia to be honest. Even if we do, it’s extremely expensive!
Oh! And I ran out of salad. Anyhoo, here goes!
12 green medium king prawns, shelled and deveined, tails left on
Juice of 1 lemon
¼ cup white balsamic vinegar
2 tablespoons olive oil
2 vine ripened tomatoes, deseeded and flesh finely diced
1 tablespoon white balsamic vinegar
2 teaspoons extra virgin olive oil
2 avocados, peeled
Juice of ½ a lemon
1. Place prawns in a bowl with lemon juice, white balsamic vinegar, oil and season with salt and pepper. Toss to combine and refrigerate until ready to cook.
2. For tomato salsa, place tomatoes in a bowl with balsamic vinegar, oil and season with salt and pepper. Divide mixture in half and spoon into two 8cm-ring moulds on a baking paper-lined oven tray.
3. For guacamole place avocado and lemon juice in a bowl, season with salt and pepper and mash. Spoon into moulds on top of tomatoes and press in firmly. Place in refrigerator to set.
4. Heat oil in a large frying pan over a high heat, add prawns and pan fry for one minute on each side or until cooked.
5. To serve, turn mould upside down on top of rocket and dislodge guacamole. Arrange prawns.
It was pretty delicious to be honest. It kinda tastes like what my grandmother used to cook for the whole family; without the vinegar taste. Plus it’s a lot easier to make.
But for all you seafood lovers… Bon appétit!