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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.
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