Prawns with prawn farce and avocado-tomato salad
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , skewers
Ingredients
• 20 shrimps
• 2 organic lemons
• 2 sprigs of rosemary and thyme each
• 4 tbsp light soy sauce
• 3 cloves of garlic
• 50 ml olive oil
For the shrimp farce:
• 200 g shrimp meat
• 150 ml cream
• 1 sprig of thyme
• 1 clove of garlic
• Salt
• Pepper
For the avocado tomato salad:
• 2 ripe avocados
• Juice of 2 lemons
• 2 tomatoes
• 1 bunch of basil
• 3 tablespoons olive oil
• Salt, pepper, sugar
You can find suitable grill equipment in our shop!
preparation
➊ Peel the prawns, leaving the tail end on. Grate the lemon peel over the prawns, pour over the soy sauce and add the herbs. Peel the garlic and cut into fine cubes, add to the prawns with the olive oil and mix well. Leave to stand for about 1 hour.
➋ For the stuffing, freeze the prawn meat and cream. Season the prawn meat with salt and pepper, add the garlic clove and thyme. Mix in a cutter/mixer and add the cream little by little. The cream combines with the prawn meat to form a sticky mass, which must be very compact. Fill the mass into a piping bag.
➌ Now alternately assemble a prawn and a dab of the stuffing on the skewer. Cook on the rotisserie at indirect heat (approx. 170 °C).
➍ Halve the avocados, remove the pits and remove the flesh from the skin. Cut into small pieces and drizzle with the lime juice. Cut the tomatoes into small cubes and add to the avocados. Roughly chop the basil and add to the salad with the olive oil. Season with salt, pepper and sugar. Mix everything well and arrange the prawn skewers on top.
Recipe by Fabian Beck
Fabian Beck is a trained master chef. Today he runs the kitchen at the König-Ludwig-Haus Würzburg. Grilling is his great passion. He regularly competes in championships with his team "Smoking Cowboys" and has won the title of "Franconian Grill Master" among others. His book "Ceramic Grilling in Perfection" was published in October 2017. When it comes to grilled food, the Rieden native places particular emphasis on quality and regionality.
Recipe from FIRE&FOOD issue 03/2021
