Barbecued prawn salad with basil mayo

Enjoy this easy barbecue dish with its punchy flavours of lime, wasabi and chilli.

  • 10 mins cooking
  • 30 mins marinating
  • Serves 6
  • Print


Basil mayo
  • 1/2 cup (150g) whole-egg mayonnaise
  • 1 large avocado (320g), coarsley chopped
  • 1/2 clove garlic, crushed
  • 1 1/2 tablespoon wasabi paste
  • 1 1/2 tablespoon lime juice
  • 1/4 cup coarsely chopped fresh basil leaves
  • 1 tablespoon water, approximately
Barbecued prawn salad with basil mayo
  • 24 medium green prawns (shrimp) (1kg)
  • 1/4 cup (60ml) vegetable oil
  • 1/3 cup (80ml) lime juice
  • 4 clove garlic, crushed
  • 1 teaspoon chilli flakes
  • 80 gram (2½ ounces) baby rocket leaves
  • 4 lebanese cucumbers (520g), sliced lengthways into ribbons


Barbecued prawn salad with basil mayo
  • 1
    To make basil mayo, blend or process mayonnaise, avocado, garlic, paste, juice and basil until smooth. Transfer to a medium bowl; add enough of the water to form a drizzling consistency. Season to taste. Cover, refrigerate until required.
  • 2
    Shell and devein prawns, leaving tails intact.
  • 3
    Combine oil, juice, garlic and chilli in a large bowl; season. Add prawns; toss to combine. Cover, refrigerate for 30 minutes.
  • 4
    Preheat barbecue (or grill or grill pan). Barbecue prawns for 1 minute each side or until just cooked through.
  • 5
    Divide rocket and cucumber among plates. Top with warm prawns; drizzle with a little of the mayonnaise. Accompany with remaining mayo, and lime or lemon cheeks, if you like.

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