Ingredients Jump to Instructions ↓

  1. Ingredients ( serves 6)

  2. 2kg large green king prawns, peeled leaving tails intact, deveined

  3. 1 tbs olive oil

  4. 1 tbs finely shredded lemon rind

  5. 1/2 cup finely chopped flat-leaf parsley

  6. 2 garlic cloves, finely chopped

  7. Aioli

  8. 2 garlic cloves, crushed

  9. 1 egg yolk

  10. 1 tbs lemon juice

  11. 2 tsp Dijon mustard

  12. 1/2 cup (125ml) vegetable oil

  13. 1/4 cup (60ml) extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Using a small, sharp knife and working from the tail, cut halfway through the back of each prawn to butterfly. Place in a large bowl and add the oil, lemon rind, parsley and garlic. Gently toss to combine. Cover and marinate in fridge for 1 hour.

  2. To make aioli, process the garlic, egg yolk, lemon juice and mustard in a food processor until pale and creamy. With the motor running, add the combined vegetable and olive oils in a thin steady stream until incorporated. Season to taste.

  3. Preheat a barbecue on medium. Cook prawns on barbecue, turning occasionally, for 5 minutes or until they change colour and curl. Place on a platter to serve.


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