BBQ’d Yamba King Prawns – Lime Aioli

Prawns are always set to impress, and this recipe idea from Forte Catering and Events in Sydney is a yummy little appetizer that will set the scene for an evening of great food, and great company.

prawns

You Need:

Prawns

6 green Yamba King prawns
50 ml Olive oil, 50 ml
Pinch Sea salt flakes, pinch
Pinch White pepper
2 heads Radicchio leaf, picked
½ Lemon juice
1 lime, cut into 6 wedges
Sea salt flakes

Aioli

2 garlic cloves, chopped
1 tsp sea salt flakes
2 egg yolks
1 cup olive oil
2 tbs water
2 tbs lemon juice
2 tsp wholegrain mustard

Instructions

Aioli

Blend garlic, salt and egg yolks in a food processor until combined thoroughly
Slowly add oil in a drizzle processing to form a thick mayonnaise. Transfer to a bowl.
Stir in water, lemon juice and mustard.
Cover surface with plastic wrap and refrigerate until required.

Prawns

Peel prawns, remove all shell and digestive tract.
Season with oil, salt & pepper
BBQ for a few minutes until cooked through.
Dress salad leaves with lemon juice & salt, then place prawns on top.
Finish with lime aioli and a wedge of fresh lime

Presentation:

OPTION 1 (Advanced)

1. Make a cone out of a section of a banana leaf – available in packets from Thai grocery stores and some good fruit shops. Cut rectangle – 25cm x 10cm with the spine on the short side. Then holding the spine in your left hand, turn the bottom right hand corner in on itself to create a cone shape – the bottom right hand corner forms the point and the outside of the cone becomes the spine.

2. Then use a small stapler to secure it. Banana leaves have a glossy side and a matte side – make sure the glossy side is facing out.

3. Fill the cone 2/3 with the rocket and radiccio, then add bbq prawn, a dollop of aoli and a lime wedge.

OPTION 2 (Beginner)

Simply use a small white Chinese bowl . Cut sections of banana leaf and use to line the bowl. Then fill up the bowl the same way you would the cone.

Serve with fork or chopsticks.

Recipe courtesy of Forte Catering and Events, Sydney:

Forte’s impressive menu offers a range of elegant hot and cold canapés, substantial hand-held dining, seated menus including entrees, mains and desserts and a selection of organic cheeses and organic and biodynamic wines.

More information on Forte’s organic menu can be found at www.fortecatering.com.au

One thought on “BBQ’d Yamba King Prawns – Lime Aioli

  1. Would definately serve this for my partner and I on one of our very scarce child-free nights. In fact the whole menu would be full of seafood as my 2 and 4 yr olds will only eat basic fish. So prawns, mussels, calamari and the like will be a wonderful feast for us. Also love the use of lime (which I prefer) to lemon as is a more delicate flavour for the prawns in this recipe. P.S: Love the presentation idea!

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