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Butterflied prawns with lime mayonnaise
Butterflied prawns with lime mayonnaise
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Crispy prawns with tangy mayo for a perfect summer appetizer.
Ingredients:
  • 750g green prawns, peeled, tails intact
  • 56.88 gm olive oil
  • 3 slices white bread
  • 250.00 ml flat-leaf parsley leaves
  • 125.00 ml dill sprigs
  • 125.00 ml oregano leaves
  • olive oil cooking spray
  • Rocket salad (see related recipe), to serve
  • Lime wedges, to serve
  • 185.63 gm whole-egg mayonnaise
  • 1 lime, rind finely grated, juiced
  • 1 garlic clove, crushed
  • 18.30 gm worcestershire sauce
Instructions:
  • With a sharp knife, butterfly the prawns from top to tail without cutting all the way through. Remove the vein and spread the prawns flat. Place them in a bowl with oil, season with salt and pepper, then toss to coat evenly.
  • In a food processor, combine bread, parsley, dill, and oregano. Pulse until finely chopped. Transfer the herb crumbs to a large plate. Coat each prawn in the herb mixture, pressing gently with your fingers. Arrange the coated prawns on a baking paper-lined tray.
  • Create zesty lime mayonnaise by mixing mayonnaise with fresh lime zest, 1 tablespoon of tangy lime juice, minced garlic, and a dash of Worcestershire sauce in a bowl. Season with salt and pepper, then stir until well combined.
  • Heat the barbecue plate on medium heat. Coat prawns with oil and cook for 2 to 3 minutes per side until they are golden and crisp. Serve with lime mayonnaise, rocket salad, and lime wedges.

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