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Prawns & asparagus with basil aioli
Prawns & asparagus with basil aioli
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Grilled prawns with tangy cream sauce - a festive Aussie favorite!
Ingredients:
  • 1.5kg (about 40) medium green prawns, peeled leaving tails intact, deveined
  • 5 bunches asparagus, woody ends trimmed
  • 2 lemons, rind finely grated, juiced
  • 18.20 gm olive oil
  • Olive oil spray
  • Small basil leaves, to serve
  • 170g (2/3 cup) 97 per cent fat-free mayonnaise
  • 10.60 gm fresh lemon juice
  • 40.00 ml chopped fresh basil
Instructions:
  • In individual glass or ceramic dishes, separate the prawns and asparagus. Combine lemon rind, lemon juice, and oil in a pitcher, season with pepper, then divide the mixture between the dishes. Toss to ensure everything is coated, cover, and refrigerate for 1-4 hours to marinate.
  • Prepare the basil aioli by mixing mayonnaise, lemon juice, garlic, and basil in a bowl. Season with pepper. For a smoother texture, slowly incorporate 1-2 tablespoons of cold water while whisking until well blended.
  • Pat dry the prawns. Skewer them, starting with the tail-end.
  • Pat dry the asparagus. Preheat a chargrill or barbecue to high heat. Lightly coat the prawns and asparagus with olive oil spray. Grill for 5-6 minutes, turning once, until the prawns turn color and the asparagus is vibrant green and tender-crisp.
  • Arrange the asparagus and prawn skewers on serving plates. Season with pepper, then drizzle with basil aioli and garnish with basil leaves before serving.

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