Ingredients
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8
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Australian BBQ Prawns With Lemon Myrtle Aioli, From the 2004 Food & Wine calendar Team with a glass of Smith Leigh Old Vine Semillion , Yummo! The lemon myrtle gave the aioli a very distictive taste that went great with the grilled prawns The recipe gives a fairly generous amount of aioli so unless you were using absolutely huge prawns it’s about the right amount for 8 skewers with 3 or 4 prawns per skewer used 4 Tiger Prawns per skewer that looked like about U8 size
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Steps
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1
Done
|
Thread Prawns Onto Skewers, Brush With Olive Oil and Season With Salt & Pepper. |
|
2
Done
|
Bbq or Grill Over a Medium Heat Until Opaque. |
|
3
Done
|
Whisk Egg Yolk, Mustard, Garlic and a Pinch of Salt in a Mixing Bowl. Gradually Add Olive Oil, Whisking Constantly, Until the Aioli Is Thick. Stir Through Lemon Myrtle. |
|
4
Done
|
Serve Prawns With Lemon Myrtle Aioli For Dipping. |
