00:09I have mantis shrimp and king prawns, so let's see if we can make a dinner that you'll want
00:17to make again.
00:18Baked king prawns and super creamy homemade guacamole.
00:24And the two stars of today's show, made simply with avocados and king prawns.
00:31I know you only need king prawns, salt, and oil, but I'll leave the guacamole ingredients
00:36here in case you want to write them down.
00:41And I'll start with the guacamole, which you can make quite a bit in advance if you want
00:45and keep it in the fridge.
00:47First, as you can see, the avocado is cut in half.
00:50If you've never done it, I'll explain it to you in a jiffy.
00:53Give it a little tap with a knife, and the pit pops right out.
00:57Super easy.
00:59And then run a spoon along the edge of the skin, and it's ready.
01:04You repeat the same thing with as many avocados as you want to use.
01:11I'm going to use two and a half avocados, meaning five halves.
01:17And without any weird tools, you just mash it with a fork.
01:20If you want it rustic and classic, mash it just a little.
01:25If you want it smooth and creamy, then mash it a lot.
01:29I like my guacamole really creamy, but still tasting a lot like avocado.
01:34Thanks!
01:36Once you have it just how you like it, set it aside, and we're going to add the ingredients.
01:42Here I have two freshly washed tomatoes, and what I do is chop them.
01:47If you like large pieces, fantastic.
01:51But I love them chopped into very small pieces.
01:56So, I slice them, cut them into strips, and like this.
02:01I quickly chop the strips, creating small dice.
02:07Once I chop all the tomatoes, guess what?
02:10That's right, into the bowl.
02:16The next ingredient will be the onion.
02:20It can be finely chopped, use a third at most, or even less.
02:25But if you want to make it like a sauce, you can grate it directly on top.
02:29It'll turn out much smoother.
02:37And the best part of all, it'll take barely a few seconds.
02:43Then enhance the flavor with salt.
02:49And also with a touch of black pepper.
02:52Thanks!
02:54Don't overdo it, just a little bit.
02:59Lemon juice, lime juice, and all the ingredients are already in.
03:05Bon Appetit!
03:06Don't you dare skip this step.
03:08Add salt and lemon to taste, but go a little easy on it.
03:13Then mix and taste.
03:16That way you can add more little by little.
03:18And always leave it just to your liking.
03:21Both in terms of salt and lemon.
03:25So, as always in life, trial and error, testing it out, leads you to success.
03:33Mix it really well.
03:37And now, with a fork, you give it a taste.
03:40You take a little piece, and without anyone seeing you, you wolf it down.
03:46And, you assess if it needs a little more salt, a little more lemon, both, or neither.
03:54In my case, as always, I always start by seasoning it lightly.
03:59Now I really adjust the seasoning.
04:02I add as much salt as I think it needs.
04:04Another drizzle of oil.
04:06Mix it, and it will be perfect.
04:14Afterwards, cover it, and keep it in the fridge or refrigerator, so it gets totally chilled.
04:22Thank you!
04:22It's starting to get hard for me to wait for dinner.
04:27Good thing the king prawns take less than 10 minutes to make.
04:31Check out the trick, baking tray, and I'm already preheating the oven to 200 degrees Celsius.
04:38That's about 395 Fahrenheit.
04:42As you can see, I brush the baking tray well with oil.
04:49And then I arrange the king prawns to cover as much surface area as possible.
04:57If they're fresh, even better.
05:00If they're frozen, thaw them a few hours in advance.
05:04If some are still halfway frozen, no worries.
05:08You can cook them anyway.
05:11Once you have the whole tray ready,
05:14it's time to take it up a notch.
05:18First, brush them.
05:19With a little oil, if you have a pastry brush, great.
05:23If not, just drizzle a little carefully, right over each one.
05:31And now that they're all glossy, we add salt.
05:37Make sure it's coarse salt and put it on the tails only.
05:42But be generous with the salt.
05:47The final touch to mellow the smell is a little lemon juice.
05:51Mind you, only on the heads.
05:54Right here.
05:55Your house already smells like ham.
05:57And you haven't even put them in the oven yet.
06:02200 degrees Celsius, or 395 Fahrenheit.
06:07And heat top and bottom.
06:09If your oven has a convection setting, turn that on too.
06:13Here's the rule for jumbo shrimp.
06:16Better to undercook them than turn them rubbery.
06:19They take between 8 and 10 minutes.
06:22I kept them in for exactly 9 minutes because they were a bit cold.
06:28I really like this.
06:30It looks like you went to a lot of trouble.
06:32But in reality...
06:34Hardly at all.
06:37Now, prepare the guacamole.
06:39Simply by taking it out of this large container and putting it into the bowl where you want to present
06:46it.
06:49Doesn't it make you want to dip?
06:51Well, for that, we're going to do it with something special.
06:54A king prawn.
06:56Don't be a savage.
06:58Peel off the shell.
06:59It's hard.
07:01Skin or shell.
07:02Whatever you call it.
07:05And dip it right in.
07:09No idea if there's a technical term for this.
07:11If it's called dipping, that sounds fantastic to me.
07:15But I think I'm going to need a whole lot of guacamole.
07:24Confirmed.
07:25Guacamole.
07:26More king prawns.
07:28Winning combination.
07:45So now you know, if you have any frozen king prawns left and a few avocados, you can quickly whip
07:51up an awesome dinner.
07:53And you, are you going to dip the king prawns in guacamole or eat them on their own?
