Australian Bbq Prawns With Lemon Myrtle Aioli Recipes

AUSTRALIAN BBQ PRAWNS WITH LEMON MYRTLE AIOLI

Steps:

• Thread prawns onto skewers, brush with olive oil and season with salt & pepper.
• BBQ or grill over a medium heat until opaque.
• 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.
• Serve prawns with lemon myrtle aioli for dipping.

AUSTRALIAN CHILI PRAWNS

Steps:

• Shell the prawns, leaving the tail intact; remove the black vein.
• Combine remaining ingredients in a bowl, mix well; mix in the prawns, cover, refrigerate 1 - 2 hours.
• Thread prawns onto skewers, barbecue quickly until cooked and tender. Brush with remaining marinade during cooking.

CRISPY PRAWNS WITH LEMON MYRTLE

Steps:

• Heat 1 inch of oil in a frying pan.
• Mix rice flour, lemon myrtle, paprika, chili and salt to taste. Toss prawns into mixture. Remove excess flour.
• Fry shrimp over heat heat 1 minute per side.
• Drain on paper towel.
• Sprinkle with red pepper flakes, salt and a slice of lime.

ICONIC AUSSIE BBQ PRAWNS (SHRIMP)

Steps:

• Mix everything together in a glass or ceramic bowl.
• Marinate for 30 - 60 minutes (while you make a salad, slice the bread, set the table and get the barbie heated up).
• You can either throw the prawns on just like this OR you can thread them onto skewers - either works.
• Cook over a medium heat until the prawns are lovely and orange - don't over cook or they will be woody and chewy.
• Serve with a salad and bread.