Grilled Prawns with Fennel & Grapefruit Salad

Grilled Prawns with Fennel & Grapefruit Salad

17th Nov 2022

Grilled Prawns with Fennel & Grapefruit Salad

My Kitchen Rules 2013 winners Dan & Steph have shared one of their favourite prawn dishes to cook up on the Ziggy.

Details

Serves: 4
Ingredients
Prawn marinade
4 tbs olive oil
4 tbs lemon juice
3 tbs chopped fresh parsley
1 tsp minced garlic
Freshly ground black pepper to taste
700g uncooked fresh king prawns, peeled and deveined

Grapefruit and fennel salad 
Juice of the grapefruit when you segment it (approximately 2 tsp)
1 tsp Dijon mustard
Pinch of salt & black pepper
2 tsp extra virgin olive oil
1 large fennel bulb, trimmed & sliced thin
1 ripe avocado, cut in half & chopped
1 grapefruit, segmented
1 bunch of pea sprouts chopped in half 

Toasted quinoa 
1 cup quinoa
Water (for cleaning)

Method

  1. Prawns - In a large bowl, stir together the olive oil, lemon juice, parsley, garlic and black pepper. 
  2. Add prawns and toss to coat. Marinate in the refrigerator for 30 minutes.
  3. Oil & preheat your Ziegler & Brown grill to high heat.
  4. Cook on grill for 2 to 3 minutes per side, or until opaque – brush with more marinade quickly
  5. Vinaigrette - In a small jar with a tight-fitting lid, combine all of the vinaigrette ingredients. Shake vigorously, to emulsify the dressing.
  6. Salad - Trim the fennel bulb by cutting across the top to remove the stalks (save the green fronds), and slicing across the bottom at the root end.
  7. Cut the bulb in half lengthwise, and remove the hard core from each half.
  8. Use a mandolin, if you have one, to create paper-thin slices of fennel. Or, slice as thinly as you can with a very sharp knife.
  9. Peel the avocado, and cut into slices. Add them to a bowl with the fennel and grapefruit segments. And in chopped snow pea sprouts
  10.  Immediately toss with the vinaigrette, making sure to distribute the dressing over all of the avocado and fennel.
  11. Just before serving, toss some of the green fennel fronds into the salad.
  12. Toasted quinoa – soak quinoa in water for up to 5 mins & then rinse under water until it becomes clear – allow to drain
  13. Bring a hot fry pan to high heat on the ziggy, coat with olive oil spray & then toss in quinoa
  14. Swish it around the pan, it will begin to dry out & pop, there will be a nutting aroma coming from it & once it begins to toast & brown slightly it is ready – allow to cool before sprinkling onto salad at time of serving