Prawns

Save those Christmas prawns by turning them into barbecued skewers

Name: Prawn skewers with barbecued chilli aioli recipe
Yield: 20
Ingredients: 3 garlic cloves, crushed; 3cm piece (15g) ginger, chopped; 1/3 cup (80ml) lime juice, plus extra lime halves to serve; 200g chilli paste in soybean oil (we used Pantai brand); 1/2 bunch coriander, chopped; 1/2 cup (125ml) extra virgin olive oil; 4 long red chillies, halved lengthwise, seeds removed; 250g good-quality aioli; 20 extra-large green king prawns, peeled (tails intact), deveined

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Prawns skewers with barbecued chilli aioli

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by Helena Moursellas

Nov 08, 2020

Begin this recipe at least 5 hours ahead. You will need 20 metal skewers.

3 garlic cloves, crushed
3cm piece (15g) ginger, chopped
1/3 cup (80ml) lime juice, plus extra lime halves to serve
200g chilli paste in soybean oil (we used Pantai brand)
1/2 bunch coriander, chopped
1/2 cup (125ml) extra virgin olive oil
4 long red chillies, halved lengthwise, seeds removed
250g good-quality aioli
20 extra-large green king prawns, peeled (tails intact), deveined

Method

1.

Place the garlic, ginger, 2 tbs lime juice, chilli paste, coriander and oil in a blender and whiz until finely chopped.
2.

Working with 1 prawn at a time, thread lengthwise onto the skewer and place on a large deep baking tray. Pour over the marinade, season and toss to combine. Refrigerate, covered, for 5-6 hours, or if time permits, overnight.
3.

time permits, overnight. Meanwhile, to make the aioli, heat a lightly greased barbecue or large chargrill pan to high. Barbecue chillies, turning frequently, for 4-5 minutes until blackened. Transfer to a small food processor with the aioli and remaining 2 tbs lime juice and whiz until combined. Season to taste and set aside.
4.

Barbecue prawns, turning frequently, for 5-6 minutes until charred and cooked. Arrange on a platter with barbecued chilli aioli alongside. Serve with extra lime wedges.