Colin has travelled to north Queensland to check out the process of farming one of our favourite seafoods, the prawn. After a tour of the farm, Colin takes up the rare opportunity to cook right there at the source, with the freshest prawns he’s ever likely to encounter. He’s going to whip up a Prawn cocktail and since he’s in Queensland, he’s going to use of the state’s other fresh exports, the avocado.
Ingredients
Method
To make breadcrumbs, heat oil in a large frying pan over medium heat. Add nori, breadcrumbs and spices. Cook, stirring regularly, until light golden. Set aside.
Peel and devein the prawns, reserving half the prawns with tail intact as garnish. Slice remaining prawns into 3.
To make avocado, mash or blend ingredients until smooth. Season with salt and pepper to taste. Stir in sliced prawns.
Combine fennel, oil and juice in a bowl. Season.
To assemble, arrange leaves in glass serving bowls. Divide avocado and prawn mixture among bowls. Top with fennel and breadcrumb mixture. Hang reserved prawns over side of bowls as garnish.
Cook’s tip
Citric acid is added to stop the avocado from discolouring.
