Name: Barbecued prawn salad with basil mayo
Cook time: 10 min
Total time: 10 min
Yield: 6
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; 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

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

Skip to Recipe

Serves 6

Cook

10M

Marinate

30M

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

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

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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