» Print Recipe
It is really worth seeking out sweet Yamba prawns for this easy summer recipe, from Anthony Sullivan, Executive Chef at Forte Catering.
Blend the garlic, salt and egg yolks in a food processor until thoroughly combined.
With the motor running, slowly add the oil in a thin stream until a thick mayonnaise consistency is achieved. Transfer to a bowl.
Stir in water, lime juice and mustard.
Cover the surface with plastic wrap and refrigerate until required.
Preheat a BBQ plate to high heat.
Dress the prawns in the olive oil and season with salt and pepper.
Barbecue for a 3-4 minutes until cooked through.
Toss the rocket and radicchio in the lemon juice with a pinch of salt flakes.
To Serve: Advanced Option:
Make a cone out of a section of a banana leaf – available in packets from Thai grocery stores and some grocery stores. Cut a 25cm x 10cm rectangle – with the spine on the short side. Then holding the spine in your left hand, turn the bottom right hand corner in on itself to create a cone shape – the bottom right hand corner forms the point and the outside of the cone becomes the spine.
Then use a small stapler to secure it. Banana leaves have a glossy side and a matte side – make sure the glossy side is facing out.
Fill the cone 2/3 with the rocket and radicchio, then add a prawn, dollop of aioli and a lime wedge.
Simply serve in a small white Chinese bowl. Cut sections of banana leaf and use to line the bowl.
Then fill up the bowl with the rocket and radicchio, top with a prawn, dollop of aioli and a lime wedge.
Serve with fork or chopsticks.
» Metric Converter