Crunchy prawns dipped in zesty mayonnaise are an exciting idea to start off your summer meal.
Ingredients
- 750g green prawns, peeled, tails intact
- 1/4 cup olive oil
- 3 slices white bread
- 1 cup flat-leaf parsley leaves
- 1/2 cup dill sprigs
- 1/2 cup oregano leaves
- olive oil cooking spray
- Rocket salad (see related recipe), to serve
- Lime wedges, to serve
Lime mayonnaise
- 3/4 cup whole-egg mayonnaise
- 1 lime, rind finely grated, juiced
- 1 garlic clove, crushed
- 3 teaspoons worcestershire sauce
Method
- Step 1Using a sharp knife, cut prawns along back from top to tail (do not cut all the way through). Remove vein and open prawns flat. Place prawns and oil in a bowl. Season with salt and pepper. Turn prawns to coat.
- Step 2Place bread, parsley, dill and oregano in a food processor. Process until finely chopped. Transfer to a large plate. Coat prawns, 1 at a time, in herb crumbs, pressing on with your fingers. Place on a tray lined with baking paper.
- Step 3Make lime mayonnaise: Place mayonnaise, lime rind, 1 tablespoon lime juice, garlic and worcestershire sauce in a bowl. Season with salt and pepper. Stir to combine.
- Step 4Preheat a barbecue plate on medium heat. Spray prawns with oil. Barbecue prawns for 2 to 3 minutes each side or until golden and crisp. Serve with lime mayonnaise, rocket salad and lime wedges.
- Low carb
- Low sugar
- Lower gi
Nutrition
2005 kj
Energy
31g
Fat Total
4g
Saturated Fat
2g
Fibre
30g
Protein
205mg
Cholesterol
934.78mg
Sodium
8g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Butler
- Image credit: Louise Lister
- Publication: Super Food Ideas
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