Ingredients
16 very fresh, large raw king or tiger prawns
to serve lime wedges
Marinade
2 tbspn lemon myrtle powder
2 tbspn chilli sauce
3 tbspn golden shallots finely chopped
80ml fish sauce
80ml lemon juice
100ml Extra Virgin Olive Oil
to season sea salt and freshly ground black pepper
Sorrel Mayonnaise
125ml Extra Virgin Olive Oil
1 cup grape seed oil
2 2 free range egg yolks room tempurature
1 cup sorrel leaves about 1 bunch
to taste sea salt and freshly ground black pepper
1 lemon juiced
16 very fresh, large raw king or tiger prawns
to serve lime wedges
Marinade
2 tbspn lemon myrtle powder
2 tbspn chilli sauce
3 tbspn golden shallots finely chopped
80ml fish sauce
80ml lemon juice
100ml Extra Virgin Olive Oil
to season sea salt and freshly ground black pepper
Sorrel Mayonnaise
125ml Extra Virgin Olive Oil
1 cup grape seed oil
2 2 free range egg yolks room tempurature
1 cup sorrel leaves about 1 bunch
to taste sea salt and freshly ground black pepper
1 lemon juiced
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Methods
1
Soak 16 x 20 cm bamboo skewers in water for 2 hours to avoid burning.
2
Preheat a barbecue grill plate to high or an overhead grill to the highest setting possible.
3
To make the marinade, place all the ingredients in a blender and process until smooth.
4
Peel the prawns, leaving the heads and tails intact. Use a skewer to devein the prawns, then toss them in the marinade and stand for 30 minutes.
5
Meanwhile, to make the sorrel mayonnaise, pour both the oils into a small jug. Place the egg yolks in a blender or a small food processor. Add the sorrel, a good pinch of salt and a good squeeze of lemon juice and process until smooth. With the motor running, gradually add the combined oils, drop by drop at first, then in a slow steady stream until thick and emulsified. Adjust the seasoning with salt, pepper and lemon juice as needed. This recipe will make more than you need but the leftover mayonnaise will keep well in the refrigerator for about a week.
6
Using a clean cloth to hold the slippery prawns, thread the prawns onto the soaked skewers, starting from the tail end. Place the skewers on a baking tray and brush with a little olive oil. Cook on the barbecue or under the grill for 2 minutes or until they turn bright red. Turn them over, brush with a little more Extra Virgin Olive Oil and cook for another minute or until just cooked through.
7
Be careful not to overcook the prawns – remember they will continue to cook once off the heat. Serve immediately with the sorrel mayonnaise and some lime wedges.
1
Soak 16 x 20 cm bamboo skewers in water for 2 hours to avoid burning.
2
Preheat a barbecue grill plate to high or an overhead grill to the highest setting possible.
3
To make the marinade, place all the ingredients in a blender and process until smooth.
4
Peel the prawns, leaving the heads and tails intact. Use a skewer to devein the prawns, then toss them in the marinade and stand for 30 minutes.
5
Meanwhile, to make the sorrel mayonnaise, pour both the oils into a small jug. Place the egg yolks in a blender or a small food processor. Add the sorrel, a good pinch of salt and a good squeeze of lemon juice and process until smooth. With the motor running, gradually add the combined oils, drop by drop at first, then in a slow steady stream until thick and emulsified. Adjust the seasoning with salt, pepper and lemon juice as needed. This recipe will make more than you need but the leftover mayonnaise will keep well in the refrigerator for about a week.
6
Using a clean cloth to hold the slippery prawns, thread the prawns onto the soaked skewers, starting from the tail end. Place the skewers on a baking tray and brush with a little olive oil. Cook on the barbecue or under the grill for 2 minutes or until they turn bright red. Turn them over, brush with a little more Extra Virgin Olive Oil and cook for another minute or until just cooked through.
7
Be careful not to overcook the prawns – remember they will continue to cook once off the heat. Serve immediately with the sorrel mayonnaise and some lime wedges.
