Jamie Oliver

Jamie Oliver Sticky Barbecued Prawn Salad

Jamie Oliver Sticky Barbecued Prawn Salad

This delicious Jamie Oliver Sticky Barbecued Prawn Salad is a quick and fresh meal perfect for summer. With juicy prawns, creamy avocado, and a tangy sweet chilli glaze, it’s a simple yet flavor-packed dish. You can easily swap ingredients based on what you have on hand for a flexible, tasty meal!

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Ingredients Needed

  • 4 cloves of garlic
  • 4 spring onions
  • 1 fresh green chilli
  • ½ a bunch of fresh basil
  • 12 large unpeeled raw Aussie banana prawns (about 400g / 14 oz)
  • 1 lemon
  • Olive oil (for cooking and drizzling)
  • 75ml (¼ cup) sweet chilli sauce
  • 8 thin slices of focaccia bread
  • 2 large ripe tomatoes
  • 1 handful of ripe mixed-colour cherry tomatoes
  • 2 ripe avocados
  • Balsamic vinegar (for drizzling)
  • 1 lime
  • Extra virgin olive oil (for drizzling)

How To Make Sticky Barbecued Prawn Salad

  1. Prepare the Barbecue: Light the barbecue and set up a hot side and a cooler side. Meanwhile, prep the ingredients: peel and finely slice 3 of the garlic cloves, slice the spring onions diagonally into 1cm (½-inch) pieces, chop the chilli, pick the basil leaves, and finely chop the stalks. Discard the little legs from the prawns and halve the lemon.
  2. Cook the Glaze: Place a heatproof pan over the cooler side of the barbecue. Add a splash of olive oil, garlic, and spring onions. Cook for a few seconds until sizzling, then add the chilli and basil stalks. After 1 minute, add the sweet chilli sauce and a splash of water. Cook for 5–10 minutes, stirring regularly, until thickened. Remove from the heat and set aside.
  3. Toast the Focaccia: Grill the focaccia slices on both sides until golden and crisp. Halve the remaining garlic clove and rub all over the toasted focaccia, then keep warm.
  4. Prepare the Salad Base: Slice the large tomatoes into random chunks and halve and quarter the cherry tomatoes. Place in a bowl, drizzle with balsamic vinegar, and toss to coat. Halve and stone the avocados, slice the flesh, and place in a bowl. Squeeze over the lime juice and toss to combine.
  5. Grill the Prawns: Drizzle the prawns with olive oil and place them on the hot side of the barbecue along with the lemon, cut side down. Grill for around 4 minutes on each side, or until crisp on the outside and cooked through.
  6. Assemble the Salad: Place the garlicky focaccia on a platter. Arrange the tomatoes and avocado on top, drizzling with extra virgin olive oil.
  7. Finish the Prawns: Once cooked, transfer the prawns to the pan of glaze using tongs, then squeeze in the grilled lemon (avoiding the pips). Toss to coat the prawns, then carefully add them on top of the salad. Drizzle any leftover sauce over the platter and tear fresh basil leaves over everything.
Jamie Oliver Sticky Barbecued Prawn Salad
Jamie Oliver Sticky Barbecued Prawn Salad

Recipe Tips

  • Don’t overcook the prawns: Grill the prawns for around 4 minutes on each side, just until they’re crispy on the outside and cooked through. Overcooking them can make them tough and dry.
  • Use fresh, ripe avocados: Choose ripe avocados for the best creamy texture. If they’re too firm, they won’t have the right consistency for the salad.
  • Make sure the glaze thickens: Allow the sweet chilli glaze to cook for 5–10 minutes, stirring regularly, until it reduces and thickens. This adds the perfect sticky coating to the prawns.
  • Toast the focaccia until crispy: Grill the focaccia slices until they’re golden and crispy. Rub them with garlic while still warm to get the full flavor.

How To Store Leftovers?

Let the salad cool to room temperature. Store the prawns, salad, and focaccia separately in airtight containers. The prawns and salad will stay fresh in the fridge for up to 2 days, while the focaccia is best eaten within 1 day to stay

Nutrition Facts

Serving Size: 1 serving (¼ of the recipe)

  • Calories: 388
  • Total Fat: 16g
  • Saturated Fat: 2.9g
  • Total Carbohydrate: 46g
  • Sugars: 17.3g
  • Protein: 15.3g

Try More Jamie Oliver Recipes:

Jamie Oliver Sticky Barbecued Prawn Salad
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Print Recipe

Jamie Oliver Sticky Barbecued Prawn Salad

Author: Imen Dridi Cooking Method:Grilling Cuisine:British Courses:Salads Recipe Keys: S Sticky Barbecued Prawn Salad
Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesRest time: minutesTotal time: 40 minutesServings:4 servingsCalories:388 kcal Best Season:Suitable throughout the year

Description

This delicious Jamie Oliver Sticky Barbecued Prawn Salad is a quick and fresh meal perfect for summer. With juicy prawns, creamy avocado, and a tangy sweet chilli glaze, it’s a simple yet flavor-packed dish. You can easily swap ingredients based on what you have on hand for a flexible, tasty meal!

Ingredients

Instructions

  1. Prepare the Barbecue: Light the barbecue and set up a hot side and a cooler side. Meanwhile, prep the ingredients: peel and finely slice 3 of the garlic cloves, slice the spring onions diagonally into 1cm (½-inch) pieces, chop the chilli, pick the basil leaves, and finely chop the stalks. Discard the little legs from the prawns and halve the lemon.
  2. Cook the Glaze: Place a heatproof pan over the cooler side of the barbecue. Add a splash of olive oil, garlic, and spring onions. Cook for a few seconds until sizzling, then add the chilli and basil stalks. After 1 minute, add the sweet chilli sauce and a splash of water. Cook for 5–10 minutes, stirring regularly, until thickened. Remove from the heat and set aside.
  3. Toast the Focaccia: Grill the focaccia slices on both sides until golden and crisp. Halve the remaining garlic clove and rub all over the toasted focaccia, then keep warm.
  4. Prepare the Salad Base: Slice the large tomatoes into random chunks and halve and quarter the cherry tomatoes. Place in a bowl, drizzle with balsamic vinegar, and toss to coat. Halve and stone the avocados, slice the flesh, and place in a bowl. Squeeze over the lime juice and toss to combine.
  5. Grill the Prawns: Drizzle the prawns with olive oil and place them on the hot side of the barbecue along with the lemon, cut side down. Grill for around 4 minutes on each side, or until crisp on the outside and cooked through.
  6. Assemble the Salad: Place the garlicky focaccia on a platter. Arrange the tomatoes and avocado on top, drizzling with extra virgin olive oil.
  7. Finish the Prawns: Once cooked, transfer the prawns to the pan of glaze using tongs, then squeeze in the grilled lemon (avoiding the pips). Toss to coat the prawns, then carefully add them on top of the salad. Drizzle any leftover sauce over the platter and tear fresh basil leaves over everything.

Notes

  • Don’t overcook the prawns: Grill the prawns for around 4 minutes on each side, just until they’re crispy on the outside and cooked through. Overcooking them can make them tough and dry.
  • Use fresh, ripe avocados: Choose ripe avocados for the best creamy texture. If they’re too firm, they won’t have the right consistency for the salad.
  • Make sure the glaze thickens: Allow the sweet chilli glaze to cook for 5–10 minutes, stirring regularly, until it reduces and thickens. This adds the perfect sticky coating to the prawns.
  • Toast the focaccia until crispy: Grill the focaccia slices until they’re golden and crispy. Rub them with garlic while still warm to get the full flavor.
Keywords:Jamie Oliver Sticky Barbecued Prawn Salad