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Barbecued Prawns and Asparagus with Lemon Pepper Mayo

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Barbecued prawns & asparagus

Barbecued prawns & asparagus

S. Wongkaew

Get grilling! This barbecue recipe makes a wonderful appetizer.

Sweet, juicy prawns and asparagus spears are marinated in lemon and olive oil, barbecued to perfect and then served with a tangy lemon pepper mayonnaise.

Yield: 4 servings

Ingredients:

  • 30 medium-large green prawns,peeled leaving tails intact, deveined
  • 30 asparagus spears,woody ends trimmed
  • 2 Tbsp lemon zest
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • A pinch of salt
  • ***MAYONNAISE***
  • 2 egg yolks
  • 1 tsp mustard
  • 150 mls vegetable oil
  • 1 tsp white vinegar
  • 3 tsp lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp lemon zest
  • Special equipment: 30 bamboo skewers, pre-soaked in cold water
  • **Makes approximately 150 mls

Preparation:

  1. Place the prawns and asparagus in separate shallow glass or ceramic dishes. Whisk together 2 tablespoons of lemon zest, 2 tablespoons of lemon juice and 2 tablespoons of oil in a small bowl. Season with a pinch of salt. Divide among the dishes. Toss to coat. Cover and place in the fridge for 30 minutes to marinate.
  2. Place the prawns and asparagus in separate shallow glass or ceramic dishes. Whisk together 2 tablespoons of lemon zest, 2 tablespoons of lemon juice and 2 tablespoons of oil in a small bowl. Season with a pinch of salt. Divide among the dishes. Toss to coat. Cover and place in the fridge for 30 minutes to marinate.
  3. Meanwhile, make the mayo.
  4. Have all your ingredients ready. Combine the egg yolks and mustard in a clean bowl. Whisk vigorously for 30 seconds. Slowly add the oil a few drops at a time, while continuing to whisk vigorously. The mixture will thicken and become creamy like store-bought mayo.
  5. When you've added about 80 mls of the oil to the yolks, add the vinegar to the mixture and continue to whisk. This will lighten the color of the mayo. Season with 1/2 tsp of salt and add add remaining oil slowly while continuing to whisk.
  6. Now you have basic mayonnaise. Add the lemon zest, lemon juice (to taste) and freshly ground black pepper. Whisk well to combine. Cover and refrigerate until needed.
  7. Drain the prawns. Thread, tail-end first, onto the skewers.
  8. Drain the asparagus. Preheat a char-grill or barbecue on high. Spray the prawns and asparagus with a little olive oil spray to lightly grease.
  9. Cook the prawns and asparagus on grill, turning once, for 5-6 minutes or until the prawns change colour and the asparagus is bright green and tender crisp. The asparagus may take slightly longer to cook than the prawns.
  10. Divide prawn skewers and asparagus skewers among serving plates and serve with lemon pepper mayo.
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