Barbecue prawns with chimichurri mayonnaise
Throwing a “shrimp on the barbie” has never looked so good, with this recipe for barbecued prawns with chimichurri sauce by South Australian chef Kane Pollard.
Barbecue prawns with chimichurri mayonnaise
serves 12
for chimichurri mayonnaise
1 bunch coriander, washed and roughly chopped
1 bunch parsley, washed and roughly chopped
2 green chillis, de-seeded and roughly chopped
2 cloves garlic, minced
200ml olive oil
50ml lemon juice
Salt and pepper to taste
100ml soy milk
1tsp Dijon mustard
300ml canola oil
Place the herbs, chillis and garlic in a food processor. Blitz until finely chopped. Add olive oil and lemon juice. Blitz briefly, and set aside.
For the mayonnaise, place the soy milk and mustard in the food processor. Blitz until combined, then slowly add the canola oil to form a mayonnaise. Add the chimichurri back into the mayonnaise, blitz together and season to taste.
for barbecue prawns
24 raw (green) prawns
50ml olive oil
Salt and pepper
Pre-heat the barbecue to high. Leaving the head and tip of the tail on, peel the shell off the tails of the prawns. Using a skewer, gently de-vein the prawn as best you can.
Brush the prawns with the olive oil, season and place on the barbecue for about 2 minutes each side until cooked. You can cook them on skewers to retain a longer shape if you prefer.
Serve with the chimichurri mayonnaise.
