BBQ Prawns with Lemon Myrtle and Chilli

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Heaven on a Stick – BBQ Prawns with Lemon Myrtle and Chilli

If you like seafood, and especially prawns, you will love these. With just a hint of chilli, and with citrusy lemon myrtle and lime they really are heaven on a stick. Marinading the prawns before skewering them is the messiest part of the quick preparation, but well worth the effort as they get in contact with those wonderful flavours.

As the NEW Year begins so will the summery good times of a seafood barbecue. You, and your family and friends will enjoy this recipe well into the new year. Have a fabulous holiday season!

Prawns are a good source of quality protein, vitamins B3 and B12, and selenium.

Serves 4

16 x 22cm bamboo skewers

16 fresh raw king prawns (Australian wild caught is best)

Extra virgin olive oil for cooking

Lime wedges to serve

 

Marinade ingredients

2 tablespoons lemon myrtle powder

(If only leaves are available, roast in oven for 2 minutes to dry out. Place in a plastic bag and pound to a dust)

2 tablespoons of chilli sauce

3 tablespoons chopped shallots

1/3 cup fish sauce

1/3 cup lime juice

100ml extra virgin olive oil

Sea salt and ground pepper

 

Mayonnaise

1 cup of good quality egg mayonnaise

Sea salt and ground pepper

Juice of 1 lime

 

Method

Soak skewers in water for an hour or two to avoid burning.

 

To make the marinade, place all ingredients in a blender and process until smooth (or mortar and pestle and pound and mix all ingredients together).

Peel prawns leaving heads intact. Devein the prawns with a skewer, then toss into marinade for at least 30 minutes.

 

Meanwhile prepare the mayo by mixing in the lime juice and seasoning to taste with the salt and pepper.

 

Thread prawns onto soaked skewers starting from the tail end. Brush with a little olive oil and cook on a preheated barbecue for two minutes or until they turn bright red. Turn over and cook other side until just cooked through. Serve immediately with lime mayonnaise and some lime wedges.

Recipe by Linda Krick Naturopathic Medical Herbalist at the Lotus Centre

 

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