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
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Ingredients
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
Method
Barbecued prawn salad with basil mayo
- 1To 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.
- 2Shell and devein prawns, leaving tails intact.
- 3Combine oil, juice, garlic and chilli in a large bowl; season. Add prawns; toss to combine. Cover, refrigerate for 30 minutes.
- 4Preheat barbecue (or grill or grill pan). Barbecue prawns for 1 minute each side or until just cooked through.
- 5Divide 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.