Georgia Dixon

Food & Wine

Barbecued prawns with a twist

Barbecued prawns with a twist

Ah, is there anything as nice as the smell of prawns on the grill on a balmy summer’s evening. This recipe is a tasty variation on a classic seafood dish that will make you want to fire up the barbecue time and time again.

Serves: 12

Ingredients:

Prawns

  • 4kg green tiger prawns (peeled and deveined with tail intact)
  • Stalk of lemongrass, finely chopped
  • 2 tablespoons peanut oil
  • 4 kaffir lime leaves, shredded

Ginger and mango mayonnaise

  • Mango, peeled stoned and finely chopped
  • Tablespoon of finely grated ginger
  • Tablespoon of lime juice
  • Cup of vegetable oil
  • Teaspoon of mustard powder
  • 2 egg yolks

Method:

  1. To begin, prepare your prawns by combining with lemongrass, lime leaves and oil in a bowl. Cover with plastic wrap and place in fridge for one and a half hours to marinate.
  2. As they marinate, prepare your mayonnaise, by blending mango, ginger, lime, juice, egg yolks and mustard powder in a food processor until smooth.
  3. While the motor is still running, add the oil in a thin, steady stream. If you’ve done this right the mixture will appear thick and pale. Season to your taste with salt and pepper.
  4. Barbecue on a high temperature, turning occasionally for five minutes or so until the prawns start to curl and change colour. After this serve and enjoy!

What’s your favourite way to have prawns? Are you planning to fire up the barbeque this summer? Let us know in the comments section below, we’d love to hear from you.

Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.

Related links:

Prawn and vermicelli salad with coconut cream, kaffir lime and betel leaves

Tomato, artichoke and prawn flan

Pork and lemon meatball skewers