Australian BBQ Prawns With Lemon Myrtle Aioli

Australian BBQ Prawns With Lemon Myrtle Aioli created by Peter J

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

Ready In:
15mins
Yields:
Units:

ingredients

directions

  • Thread prawns onto skewers, brush with olive oil and season with salt & pepper.
  • BBQ or grill over a medium heat until opaque.
  • 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.
  • Serve prawns with lemon myrtle aioli for dipping.
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RECIPE MADE WITH LOVE BY

@Sara 76
Contributor
@Sara 76
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"From the 2004 Food & Wine calendar. Team with a glass of Smith Leigh Old Vine Semillion."
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  1. Peter J
    Australian BBQ Prawns With Lemon Myrtle Aioli Created by Peter J
    Reply
  2. 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.
    Reply
  3. Sara 76
    From the 2004 Food & Wine calendar. Team with a glass of Smith Leigh Old Vine Semillion.
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