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BBQ yamba prawns with lime aioli

It is really worth seeking out sweet Yamba prawns for this easy summer recipe, from Anthony Sullivan, Executive Chef at Forte Catering.


  • Lime Aioli

  • 2 garlic cloves, finely chopped

  • 1 teaspoon sea salt flakes

  • 2 egg yolks

  • 1 cup olive oil

  • 2 tablespoons water

  • 2 tablespoons lime juice

  • 2 teaspoons wholegrain mustard

  • Prawns

  • 6 green Yamba prawns, peeled

  • 50ml olive oil

  • Pinch sea salt flakes

  • Pinch white pepper

  • Handful rocket leaves

  • 2 heads radicchio leaves picked

  • Juice of 1/2 lemon

  • 1 lime, cut into 6 wedges


  • Lime Aioli:

  • 1.

    Blend the garlic, salt and egg yolks in a food processor until thoroughly combined.

  • 2.

    With the motor running, slowly add the oil in a thin stream until a thick mayonnaise consistency is achieved. Transfer to a bowl.

  • 3.

    Stir in water, lime juice and mustard.

  • 4.

    Cover the surface with plastic wrap and refrigerate until required.

  • Prawns:

  • 1.

    Preheat a BBQ plate to high heat.

  • 2.

    Dress the prawns in the olive oil and season with salt and pepper.

  • 3.

    Barbecue for a 3-4 minutes until cooked through.

  • 4.

    Toss the rocket and radicchio in the lemon juice with a pinch of salt flakes.

  • To Serve: Advanced Option:

  • 1.

    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.

  • 2.

    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.

  • 3.

    Fill the cone 2/3 with the rocket and radicchio, then add a prawn, dollop of aioli and a lime wedge.

  • 4.

    Easier option

  • 5.

    Simply serve in a small white Chinese bowl. Cut sections of banana leaf and use to line the bowl.

  • 6.

    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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