Australian BBQ Prawns With Lemon Myrtle Aioli

READY IN: 15mins
Recipe by Sara 76

From the 2004 Food & Wine calendar. Team with a glass of Smith Leigh Old Vine Semillion.

Top Review by Peter J

Yummo! The lemon myrtle gave the aioli a very distictive taste that went great with the grilled prawns. The recipe gives a fairly generous amount of aioli so unless you were using absolutely huge prawns it's about the right amount for 8 skewers with 3 or 4 prawns per skewer. I used 4 Tiger Prawns per skewer that looked like about U8 size.

Ingredients Nutrition


  1. Thread prawns onto skewers, brush with olive oil and season with salt & pepper.
  2. BBQ or grill over a medium heat until opaque.
  3. Whisk egg yolk, mustard, garlic and a pinch of salt in a mixing bowl. Gradually add olive oil, whisking constantly, until the aioli is thick. Stir through lemon myrtle.
  4. Serve prawns with lemon myrtle aioli for dipping.

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