Jerk prawns & mango with avocado pancakes

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This recipe is all about answering the question “what can I do with my over ripe avocados – besides make guacamole?” We had three over ripe avocados in our fridge (this never happens – unexpectedly we went away this weekend and had to leave these perfect and ready-to-eat avocados to their own devices).

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As is often the way, my ideas for what to do with these on returning incorporated other ingredients that needed using up – fresh eggs, hot chillis and spring onions.

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A jerk marinade enriched with blended avocado and smothered on to fat prawns, red pepper and mango sounded good. And more avocado in the accompaniment – avocado pancakes! So now here are two ideas for using up past-it avocados that are really quite delicious.

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The jerk marinade is based on a successful jerk chicken recipe I’ve previously cooked, but with added blended avocado – which thickened the marinade and made it incredibly unctuous and lovely. I’d consider using this as my go-to jerk marinade on chicken next time. The pancakes are also an adaptation of my favourite recipe – you really taste the avocado, it’s great. The texture becomes a little more dense and less fluffy though – I’ve not given you the recipe as I think I’d adjust the quantity of milk next time. But definitely a nice idea and flavour!

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Anyone reading who had other good tips for using up avocados please do share! We still have one left. I’ve previously made avocado salad dressing so want to try something else- maybe avocado into the creamy mix for a quiche or tart?! Ideas welcome – there’s more to avocado than guacamole!

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You will need:

18 raw super king prawns
1/2 mango, cut into about 18 large dice
1 red pepper, cut into about 18 large chunks
1 tspn allspice
3/4 tspn cinnamon
1 tspn black pepper
1 tbspn dark soy sauce
1 tbspn dark muscavado sugar
1 over ripe avocado
Handful chopped fresh thyme leaves
2 chopped finger or scotch bonnet chillis
1 garlic clove, chopped
3 spring onions, chopped
A little salt
Plus: 6 wooden skewers soaked in water

Method:

1 – Blend all the ingredients bar the mango, pepper and prawns together
2 – Plunge the pepper and prawns into the mix for at least 30 minutes
3 – When ready to eat, slide a prawn onto your first skewer, followed by a slice each of pepper and mango; repeat twice so you have a total of 3 prawns, 3 pieces of mango and 3 slices of pepper, then slide on another piece of either mango or pepper to finish
4 – Continue making the remaining 5 skewers
5 – Heat a little groundnut oil in a griddle pan and add the skewers once hot; grill until the prawns are cooked on both sides (you may need to cook these in batches – keep cooked skewers in a warm oven) and then serve immediately!

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11 thoughts on “Jerk prawns & mango with avocado pancakes

  1. Wow, how inventive! How about a creamy pasta sauce with the last avocado? I also recently discovered an “Indian” guacamole, that calls for mustard seeds and curry, and which is even better than traditional guacamole!

  2. Wow. This looks incredible!! Such an innovative, delicious and gorgeously plated dish! I am definitely bookmarking this for the next over-ripe avocado that will unavoidably end up in my kitchen. I had no idea that they could be used in a marinade! xx

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