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
Print
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.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020