Spicy barbecue prawn salad with wasabi coriander mayonnaise

Photographer: Prue Roscoe. Stylist: Yael Grinham
Photographer: Prue Roscoe. Stylist: Yael Grinham

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Low Carb
Course: Entree
Favourite flavours: Seafood

Spicy barbecue prawn salad with wasabi coriander mayonnaise
INGREDIENTS

¼ cup (60ml) vegetable oil
1/3 cup (80ml) lime juice
4 cloves garlic, crushed
1-1½ teaspoons chilli flakes
24 medium green prawns, peeled with tails intact
80g rocket, ends trimmed
lime or lemon wedges, to serve

wasabi and coriander mayonnaise
½ cup (150g) good quality purchased mayonnaise
1/3 cup chopped coriander leaves
1½ tablespoons wasabi paste
1½ tablespoons lime juice
1 tablespoon lukewarm water, approximately
METHOD

Place the oil, lime juice, garlic and chilli in a small bowl. Use a fork to whisk until well combined. Season with salt and pepper.

Place the prawns in a non-metallic bowl, add the marinade and toss to combine. Cover and refrigerate for
30 minutes to marinate.

Wasabi and coriander mayonnaise
Place all ingredients in a bowl and stir until well combined. Taste and season with salt and pepper if required. Cover and refrigerate until required.

Preheat barbecue grill or plate on high. Cook the prawns on barbecue for 1-2 minutes each side or until changed colour and just cooked through.

Divide the rocket among serving plates. Top with the warm prawns; drizzle with a little of the Wasabi and Coriander Mayonnaise. Serve immediately accompanied by the lime or lemon wedges and remaining Wasabi and Coriander Mayonnaise.

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